Open Face Egg Salad Sandwich
On Friday night, my very sweet (and very fashionable) aunt asked me to make some appetizers for a fashion show she was hosting at her home. My Aunt is a CAbi representative…she puts on super fun fashion shows in people’s homes and sells really adorable clothes. She gives the women tips on shoes, handbags, accessories, and how to pair the clothes together. I have been to a few of the shows before, and they are usually catered…by someone that does catering….for a living! So, I felt a bit of pressure! In the midst of the pressure, I forgot to take pictures during the cooking process, but I managed to snap a few (not very great quality) pictures of a some of the dishes!
One of my favorites of the night was Open Face Egg Salad Sandwiches, topped with crispy prosciutto. These little sandwiches are much healthier than traditional egg salad…there is no mayo! I was inspired to make them when I was watching Best Thing I Ever Ate on the Food Network. One of the hosts favorite dishes “served chilled” was a soft boiled egg salad sandwich. I loved the idea of using the egg’s yolk for moisture, so I started experimenting from there. The result was a healthy, very tasty version of egg salad that is perfect to serve at any brunch, to take to lunch, or to make for dinner and serve with a nice spinach salad!