Dilled egg salad with vegetables
Use hardboiled eggs to make this healthful sandwich, which the kids will love. Or try this elegant appetizer: Spread the egg salad on slices of cocktail-sized caraway rye or rounds of grainy bread; omit the sprouts and garnish the open-faced sandwiches with small sprigs of fresh dill.
2 tablespoons plain yogurt or mayonnaise
2 teaspoons snipped fresh dill, or ¼ teaspoon dried dill
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
¼ teaspoon honey
½ clove garlic, minced
Salt and freshly ground pepper to taste
3 hard-cooked eggs
2 tablespoons minced carrot
2 tablespoons minced green bell pepper
1 tablespoon minced celery
1 tablespoons minced red onion
1 tablespoon capers, drained and rinsed
4 slices rye bread
Mayonnaise and mustard for spreading
To complete the recipe
2 large tomato slices
Finely shredded lettuce or alfalfa sprouts, as desired
To make the dressing: Stir all of the ingredients together in a small bowl.
Mash the eggs with a fork. Add the carrot, bell pepper, celery, onion, and capers; toss. Stir in the dressing. Taste and adjust the seasoning.
Spread one side of 2 slices of bread with mayonnaise and one side of the other 2 slices with mustard.
Spread the egg salad mixture atop the mayonnaise on 2 of the bread slices. Add a tomato slice and lettuce or sprouts to each. Top each sandwich with another slice of bread, mustard-side down, and cut in half.
The egg salad will keep for up to 2 days in a tightly closed container in the refrigerator. Assemble the sandwiches just before serving.