A touch of lemon rind and sour cream adds a bright note to creamy egg salad. To pack for lunch, keep the egg salad chilled, and store the bread and lettuce separately; build your sandwich when you're ready to eat.
Oxmoor House JANUARY 2013
1. Combine first 6 ingredients in a medium bowl, stirring well.
2. Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
3. Arrange 4 toast slices on a cutting board or work surface. Top each toast slice with 1 lettuce leaf, 1/2 cup egg mixture, and 1 toast slice. Serve immediately.
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