Prosciutto Egg Salad Sandwich
eggs, prosciutto, Dijon mustard, mayonnaise, parsley, chives, harissa, kale, red onion, sun-dried tomatoes, bread
Sandwiches and Burgers
Quite literally every day is a “national day” for some kind of food. Did you know that National Deviled Eggs Day comes the day before National Sandwich Day? Two food favorites back-to-back. NICE!
In honor of both of these national food holidays, we decided to basically smash them together. And since a deviled egg smashed up is basically egg salad...the dish seemed obvious. But we hate obvious, so we added some extra pizzazz in the form of prosciutto. Mmm, tasty.
6 extra-large eggs, hard boiled
½ cup prosciutto, cut into small chunks
1 tablespoon Dijon mustard
½ cup mayonnaise
¼ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon fresh Italian parsley, finely chopped
1 tablespoon fresh chives, thinly sliced
½ tablespoon harissa (optional)
1 ⅓ cups Lascinato kale, sliced into thin shreds
4 slices red onion
8 sun-dried tomatoes in oil (optional)
8 slices 7-grain bread, lightly toasted
Add the hard boiled eggs into a medium-sized mixing bowl. Use a fork or potato masher to roughly mash the eggs.
Add in prosciutto, Dijon mustard, mayonnaise, salt, pepper, parsley, chives, and harissa (if using it). Mix well.
Top a slice of bread with a large dollop of egg salad and spread over the bread.
Top with the kale, onion, sun-dried tomato, and another bread slice.
Repeat Steps 3 and 4 with the remaining bread and egg salad. Serve!