Egg Salad with Anchovies:
The other day I went to my girlfriend’s house and took a bite of her left over Egg Salad Sandwich with Anchovies from some restaurant. I loved it so much that the taste has been on my mind ever since!
I worked out at Cardio Barre this morning and came home craving this yummy sandwich. So today, I made a quickie Ali in the Valley version of this Opened Faced Egg Salad Sandwich with Anchovies and washed it down with a huge cup of chamomile tea. Hey, if you don’t like anchovies don’t put them on!
Try this recipe. It’s quick and easy!
Ali in the Valley
Photo by: Ali
Egg Salad w/ Anchovies Recipe:
6 large eggs 1/4 cup mayonnaise or reduced-fat mayonnaise 2 tablespoons minced red onion 1 bunch of arugula lettuce 1/2 medium stalk celery , chopped fine (about 3 tablespoons) 1 small clove garlic , minced 2 tablespoons chopped capers 2 anchovy fillet, minced 2 teaspoons dijon mustard 2 teaspoons lemon juice Ground black pepper
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium. Mix all ingredients together in medium bowl, including pepper to taste but not arugula lettuce. Serve on a arugula lettuce and lightly toasted bread. (Can be covered and refrigerated for overnight).