Folding peas into egg salad is a bright, refreshing approach to the lunchtime favorite. Rustic, multigrain bread will give this sandwich some heft.
|8||slices multigrain bread|
|1||cup shelled fresh peas|
|1||tablespoon coarse whole-grain mustard|
|1||tablespoon chopped fresh dill|
|1||teaspoon hot sauce|
|1||shallot, finely chopped|
|Salt and pepper, to taste|
|4||large leaves green leaf lettuce|
1. Set the oven at 375 degrees.
2. Bring a large saucepan of water to a boil. Add the eggs and cook for 10 minutes. Drain and rinse with cold water. Crack the eggs and remove a strip of shell from each one; return to the cold water. When cool, peel the shells and dry the eggs with paper towels.
3. Bring the saucepan of water back to a boil. Add a pinch of salt. Add the peas and cook for 3 to 4 minutes or until they are tender but still bright green. Drain and rinse with very cold water until they are no longer hot.
4. On a baking sheet, set the bread in one layer. Toast for 6 minutes, turning halfway through.
5. In a bowl, combine the mustard, dill, hot sauce, mayonnaise, shallot, salt, and pepper. Chop the eggs coarsely and stir into the mayonnaise, using a fork to gently mash them. Stir in the peas, and taste for seasoning. Add more salt and pepper, if you like.
6. Divide the egg salad among 4 slices of the toast. Add lettuce to each one and close the sandwiches. Jillian Bernardini