Open Faced Egg Salad Sandwiches with Mustard Micro-greens

Are you ready for a recipe that is incredible easy to make? This recipe for Open Faced Egg Salad Sandwiches with Mustard Micro-greens couldn’t be easier and it gives you an excused to buy some of the cute micro-greens that you picked up at your local grocery store or Whole Foods which has quite the selection of micro-greens and the most delicious pea shoots!

Ever since I first saw fresh micro greens at one of the restaurants we visited in Virginia a few years ago, I’ve been intrigued about incorporating them into some of the dishes we make. About a month or so ago we added pea shoots to our remaining batch of gnocchi that we had made and stored in our freezer and they were so delicious when we blanched them and added them to our sauce. Then a few weeks ago I enjoyed them in a salmon salad sandwich. Yum and so nice and crunchy!

So this week I finally decided how I wanted to use our mustard micro-greens that we’d picked up from Whole Foods. They had quite a few to choose from so let me start off by sharing about a few of them and you can decide which one suits your preferred flavor profile. You can also read about 100 Types of Edible Micro-greens for a deeper dive into micro-greens.

Basil

adds a sweet herbaceous taste to any dish

Cilantro

clean and fresh aroma with a subtle flavor

Mustard

a mild and yet distinct mustardy flavor

Pea Shoots

sweet, crisp, crunchy with the flavor you’d expect from snow peas

Radish

mild spicy flavor and one of the favorites of restaurant chefs

Open Faced Egg Salad Sandwiches with Mustard Micro-Greens

Ingredients — 

• 6-8 eggs hard boiled (peeled and chopped)
• Loaf of your favorite artisanal bread
• Micro-greens
• Mayo

Directions —

Place egg in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 minutes. Remove from hot water, cool for up to 10 minutes, peel and chop.

Place the chopped eggs in a bowl, and stir in the mayonnaise

Wash micro-greens and pat dry with paper towels

Toast bread and slice in half

Add a generous amount of egg salad to each slice of bread, top with micro-greens and enjoy!

Want to see more easy recipes here on The Avid Pen? Let me know in the comments below!