Yield 4 Servings
8 hard-cooked large eggs, shelled and mashed
About 1/2 cup mayonnaise (regular or reduced fat) or sour cream (or equal portions of each)
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon (see notes)
1/2 teaspoon minced fresh thyme leaves or dried thyme
Salt and pepper
6 cups baby salad mix, rinsed and crisped
tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
8 slices dense-textured pumpernickel bread or toasted firm-textured white bread or 4 English muffins, split and toasted
In a bowl, mix eggs with enough mayonnaise for desired consistency. Stir in mustard, tarragon, and thyme. Add salt and pepper to taste.
Put salad mix in another bowl; mix with olive oil and vinegar, and salt and pepper to taste.
Place two slices of bread on each plate. Spread egg salad equally on slices. Top equally with Pickled Onion Salad and Melted Cucumbers. Mound salad mix alongside.
Nutritional Information: Calories: 637 (59% from fat), Protein:21g, Fat: 42g (sat 7.8) Carbohydrate:43g, Fiber:6.6g, Sodium:1105mg, Cholesterol: 441mg