A delightful twist on the classic egg salad sandwich, featuring fresh arugula and a tangy dressing.
Place the eggs in a large pot and cover them with cold water.
Using cold water ensures even cooking of the eggs.
Bring the water to a boil, then remove the pot from heat and let the eggs sit covered for 10 minutes.
This method prevents overcooking and results in tender eggs.
Drain the hot water and replace it with cold water. Let the eggs cool for 5 minutes.
Cooling the eggs quickly makes peeling easier.
Peel the eggs and chop them roughly.
Chopping the eggs into uniform pieces ensures a consistent texture.
In a mixing bowl, combine the chopped eggs, chives, salt, and pepper.
Mix gently to avoid mashing the eggs too much.
Add the mayonnaise, Dijon mustard, and lemon juice to the bowl and fold gently to combine.
Adjust the seasoning to taste after mixing.
Toast the bread slices to your desired level of crispness.
Toasting enhances the flavor and provides a sturdy base for the toppings.
Place a layer of arugula on each slice of toasted bread.
Ensure the arugula is dry to prevent the bread from becoming soggy.
Spoon the egg salad onto the arugula-topped bread slices.
Pile the egg salad generously for a satisfying bite.
Serve the open sandwiches immediately and enjoy.
Garnish with extra chives for a fresh touch.
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