Open-Faced Egg Salad Sandwich

Ingredients

  • 6 hard-cooked eggs
  • 1 cup mayonnaise
  • 1 tablespoon tarragon leaves, finely chopped
  • 1 teaspoon hot sauce
  • Salt
  • 4 slices rustic bread, sliced ½ inchthick, crusts removed Herb flowers

Method

Shell the eggs, and chop them very coarsely (½-inch pieces). Mix with all the other ingredients except the flowers and bread, and taste for seasoning.

Toast the bread and pile on the egg salad. Garnish with herb flowers.

Variation

Top the sandwich with big chunks of cooked lobster tossed in a little green goddess mayonnaise.

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