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Garlic & Pepper Egg Salad

Garlic & Pepper Egg Salad
This egg salad recipe is perfect for a crust-less tea sandwich, or served on crostini for a snappy app at your next cocktail party.

Yield: 2 sandwiches or 4 open-faced sandwiches


  • 4 large hard boiled eggs
  • 1/4 cup thinly sliced scallions
  • 1/4 cup thinly sliced celery hearts with leaves
  • 2 tablespoons capers, roughly chopped
  • 2-3 tablespoons extra virgin olive oil
  • 2 ciabatta rolls
  • Heirloom tomatoes, sliced
  • Frisee lettuce, torn
  • Unsalted butter at room temp

Preparation Instructions:

Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with Back of the Yards. Add capers, and olive oil. Toss to combine and mash lightly with a fork to mix together. (Combine just before serving to keep the mixture looking fresh.)

Lay sliced ciabatta bread on a work surface and butter each side generously. Spread 3 to 4 tablespoons egg mixture on each. Top each with two slices of tomato and a few frisee lettuce leaves.

Assemble sandwiches and cut each slice in half diagonally.

Serve immediately.

More About This Recipe

Adding a little chopped anchovy and a few green olives can also be a way to punch up the flavor even more.



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