This egg salad recipe is spiked with dill and lemon zest.
Crisp pancetta adds texture and flavor.
If you don’t want to go with the pancetta, try a few capers sprinkled on top instead.
Bring to a boil over high heat.
Remove from heat and let the eggs stand in the hot water for 8 minutes.
Drain, fill the pan with ice water and let the eggs cool for about 10 minutes.
Meanwhile, cook pancetta in a medium skillet over medium-high heat until crisp, about 3 minutes per side.
Drain on paper towels, then crumble.
Peel the eggs and mash them in a medium bowl.
Mix in mayonnaise, dill (or chives), lemon zest, salt, pepper and the pancetta.
Top each piece of toast with a lettuce leaf and 1/2 cup egg salad.
Garnish with dill (or chives), if desired.
Tips
Make Ahead Tip: Refrigerate egg salad for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
