Egg Salad Sandwiches With Green Olive, Celery and Parsley
This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there’s no reason not to use the filling for a conventional sandwich.
- Serves: 12 persons
- 4large eggs, boiled 9 minutes, chilled in ice water and peeled
- ¼cup thinly sliced scallions, cut on the diagonal
- ¼cup thinly sliced celery hearts, with leaves
- Salt and pepper
- ½cup roughly chopped green olives
- Pinch of red-pepper flakes
- ½cup roughly chopped flat-leaf parsley
- 2to 3 tablespoons extra-virgin olive oil
- 6slices challah bread
- Unsalted butter, at room temperature
- A handful of arugula leaves
Step 1Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
Step 2Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
Step 3Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.