Prosciutto Egg Salad Sandwich


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Quite literally there is a new national something day pretty much daily now. Yesterday was National Deviled Eggs Day….today it’s sandwiches. Two of my favorite foods back to back. I’ll take it!

In honor of today’s honored food, I came up with this delicious sammy. It’s seemingly simple but snazzed up just a bit. You’re friends will notice and I guarantee a couple impressed and unspoken nods of approval. I give you my Prosciutto Egg Salad Sandwich…

Ingredients:

  • 6 XL eggs, hardboiled*

  • ½ cup prosciutto, cut into small chunks

  • 1 tbsp. Dijon mustard

  • ½ cup mayonnaise

  • ¼ tsp. sea salt

  • ¼ tsp. black pepper

  • 1 tbsp. fresh Italian parsley, finely chopped

  • 1 tbsp. fresh chives, thinly sliced

  • ½ tbsp. Harissa, optional

  • 1 1/3 cups Lascinato kale, sliced into thin shreds

  • 4 slices red onion

  • 8 sundried tomatoes in oil, optional

  • 8 slices 7-grain bread, lightly toasted

Directions:

  1. Add the hardboiled eggs into a medium-sized mixing bowl.

  2. Use a fork or potato masher to roughly mash the eggs.

  3. Add in prosciutto, Dijon mustard, mayonnaise, salt, pepper, parsley, chives (and Harissa if using it).

  4. Mix well.

  5. Top a slice of bread with a large dollop of egg salad and spread over the bread.

  6. Top with the kale, onion, and other bread slice.