Open-Face Egg Salad Sandwich

Ingredients

• 4 large eggs
• 2 thin slices pancetta (about 1 1/2 ounces)
• 3 tablespoons mayonnaise
• 2 teaspoons chopped fresh dill or chives, plus more for garnish
• ½ teaspoon lemon zest
• Pinch of salt
• Ground pepper to taste
• 2 slices whole-grain bread, lightly toasted
• 2 leaves Boston lettuce

Directions

1. Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 8 minutes. Drain, fill the pan with ice water and let the eggs cool for about 10 minutes.
2. Meanwhile, cook pancetta in a medium skillet over medium-high heat until crisp, about 3 minutes per side. Drain on paper towels, then crumble.
3. Peel the eggs and mash them in a medium bowl. Mix in mayonnaise, dill (or chives), lemon zest, salt, pepper and the pancetta.
4. Top each piece of toast with a lettuce leaf and 1/2 cup egg salad. Garnish with dill (or chives), if desired.

Tips

Make Ahead Tip: Refrigerate egg salad for up to 1 day. (eatingwell)