Italian Egg Salad

July 6, 2009

I’ve never really been a fan of traditional egg salad.  Always seemed like too much egg or too much mayo. This recipe takes egg salad to a delicious new level.  I know some of you don’t love the mayo… but this really was quite delicious.

Egg Salad

4 Large Eggs – Boiled, Cooled and Chopped
1/2 cup Gorgonzola or a Mediterranean Spiced Feta
1/4 cup Mayo – I used Light to make it a smidge healthier not that it really makes a difference on this one.
1/4 cup chopped chives
Salt & Pepper
Pancetta – 8 pieces cooked and crumbled
8 slices of bread of your choosing

Combine chopped eggs, Gorgonzola, Mayo, chives, and then salt and pepper to taste.  Spread on bread and top with crumbled pancetta and then of course top with second piece of bread.

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