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
- 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.
- Meanwhile, cook pancetta in a medium skillet over medium-high heat until crisp, about 3 minutes per side. Drain on paper towels, then crumble.
- Peel the eggs and mash them in a medium bowl. Mix in mayonnaise, dill (or chives), lemon zest, salt, pepper and the pancetta.
- 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)
