Egg salad sandwich filling never falls out of popularity. It's simple, tasty, inexpensive, and a blank canvas just waiting for spices and seasonings to give it a unique personality.
This favorite is special enough for an elegant Sunday brunch, but easy enough for everyday fare. Chopped ham or bacon could be used instead of the pancetta--though the the highly seasoned (but not spicy) pancetta does add a special flavor and texture.
To make this an even more authentic Creole/New Orleans dish, use tasso instead of pancetta.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
Ingredients:
- 4 ounces pancetta, minced
- 8 hard-cooked eggs, chopped
- 1/2 cup top-quality mayonnaise
- 1/3 cup minced celery
- 1/4 cup minced green onion
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 English Muffins, split
- 1/2 cup julienned fresh basil leaves
Preparation:
Fry pancetta in a dry skillet over medium heat until crisp, about 5 minutes. Drain and set aside.
Gently toss all ingredients (except pancetta, muffins, and basil) together in a large bowl.
Toast the eight English muffin halves and spread each with 1/8 of the egg mixture. Sprinkle with the pancetta and basil and place in a 500 degree oven for 2-3 minutes, until warm.
To make ahead: prepare filling, cook pancetta, and assemble and heat just before serving.
For information and other recipes using leftover hard cooked eggs, see: