The great Easter dilemma is upon us – what the heck do we do with all the hard boiled eggs after the Easter bunny has had his way with them?

Myself, I would like to go with making a big ol’ batch of egg salad egg-cept (ha!) for the fact that no one else in my house will eat it, and if I eat it all by myself, I will be fat. Because good egg salad = lots of mayonnaise.

Fortunately I did figure out a way to have the flavors of egg salad without all the fat and calories – an open face egg sandwich.

This is similar to one of my favorite sandwiches in the world, the open face egg and shrimp sandwich from the Ikea cafeteria. You don’t want me to get going about the Ikea cafeteria but I will just say this: I love that place.

I know – I’m wierd. Who loves the food at Ikea? Well, for what it’s worth, it’s also similar to a sandwich I once had at a cafe in Madrid. In both cases it was surprising how a simple egg, mayonnaise and bread could be so tasty.

Anyway, this version of the sandwich is a total win. Sliced eggs, tomatoes, lettuce, and a little mayo on whole wheat bread – totally simple, yet delicious.

Open Face Egg Sandwich

1 slice whole wheat bread
1 Tbsp. Mayonnaise
1 sliced egg
1 sliced Campari or Roma tomato
1 leaf of butter lettuce.

Spread the mayo thinly on the bread. Slice the eggs and tomatoes thinly – an egg slicer works great for the egg, not so much for the tomatoes. Arrange the lettuce, then tomatoes and egg on top.

That’s it – enjoy!