Egg Salad Tramezzini

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

• 5 large eggs
• 3 medium asparagus spears, woody stems removed
• 1/2 cup lemon mayonnaise (lemon mayonnaise)
• 2 tablespoons lemon mayonnaise (lemon mayonnaise)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 8 slices bread

Recipe

• 1 bring a medium saucepan of water to a boil; decrease heat so the water simmers gently.
• 2 using a slotted spoon, gently lower the eggs into the water; cook for 11 minutes and then let cool.
• 3 while the eggs are cooking, grill the asparagus on a preheated panini grill; grill them for 1 minute until they are warm but still have a degree of crispness to them.
• 4 transfer to a cutting board and slice on the bias, about ¼ inch thick.
• 5 peel the eggs from their shells; use your fingers to break the eggs in half, transferring the yolks to a mixing bowl and the whites to a cutting board.
• 6 break the yolks with a fork, mashing until they resemble cornmeal; add in the sliced asparagus.
• 7 roughly chop the whites into small but uneven pieces; transfer to mixing bowl; add in the mayonnaise.
• 8 gently fold the ingredients together; the egg salad should have a creamy consistency, so add a tablespoon or two more mayonnaise, if necessary; season to taste with salt and pepper.
• 9 place half of the bread slices on a clean work surface; spread about ¼ cup egg salad over each and top with remaining bread slices.
• 10 before serving, use a serrated knife to remove the crusts from the sandwiches and cut into triangles.