Want a new way to spice up your egg salad sandwich? Try a different kind of leafy green, exchange the white bread for rye and blend in some sweet pickle relish!
This winning sandwich has low-fat sour cream and includes an extra spicy flair with basil, dill and oregano. The result is a sandwich you could eat for any meal. To keep the sandwich fresh for traveling to school or work, wrap it tightly in Saran™ Premium Wrap or place it in a Ziploc® Brand Sandwich Bag and then pack it in a lunch box with a homemade ice pack. (Just add some ice cubes to a tightly sealed Ziploc® Brand Storage Bag.)
Brought to you by:
To make hard-boiled eggs: place eggs in a saucepan and run cold water into the pan until water is one inch above eggs. Cook over medium heat until water begins to boil. Reduce the heat to low and simmer 13 minutes. Remove eggs from pan with a spoon or ladle and let cool slowly, or run cold water over them to cool more quickly. Peel the eggs when cool enough to handle.
Grate the eggs into a bowl using the large holes of the grater.
Add the pickle relish, scallion, dill, basil, oregano, sour cream, celery and Dijon mustard. Stir until evenly mixed.
Divide the egg salad between four slices of the toasted rye bread. Top each sandwich with two slices of tomatoes and arugula or lettuce. Top with remaining slices of bread and serve.