Makes 16 toasts
An extravagant egg salad laced with oregano and olives, anything but ordinary, especially on dark pumpernickel toast. Or, serve the egg salad with bagel chips.
For the dressing
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon minced fresh oregano or ¼ teaspoon dried oregano
1 clove garlic, minced
Salt and freshly ground pepper to taste
For the egg salad
3 hard-cooked eggs
2 tablespoons coarsely chopped Greek black olives
2 tablespoons minced carrot
1 tablespoon minced red bell pepper
1 tablespoon minced red onion
To complete the recipe
16 slices thinly sliced party pumpernickel bread (about 2 ¼ inches square)
Tiny sprigs of fresh oregano for garnish
Preheat the oven to 400° F.
To make the dressing, whisk together all the ingredients in a small bowl.
To make the egg salad, mash the eggs with a fork in a medium bowl. Stir in the remaining ingredients. Add the dressing and stir again. Taste and adjust the seasoning.
Arrange the bread slices on a baking sheet. Toast in the oven for about 2 minutes on each side or until crusty but not firm all the way through.
When the toasts are cool, top each with about 1 ½ tablespoons of the egg salad and garnish.
Advance preparation
The egg salad will keep for up to 2 days in a covered container in the refrigerator. Assemble with the bread just before serving.