Years ago, egg salad sandwiches were the quintessential vending machine selection. Tightly wrapped in cellophane and cardboard, they were usually the safest choice when you were faced with limited options. Now, nestled between leaves of peppery arugula and flavored with dill, parsley, lemon and spicy Dijon, egg salad is the sandwich of choice, not default. 

Serve the egg salad on croissants or dark rye bread.

Hands on time: 10 minutes  Total time: 15 minutes  Serves: 4

Ingredients:

6 hard-boiled eggs, peeled and coarsely chopped 

2 tablespoons mayonnaise 

2 tablespoons minced red onions or chives 

1 tablespoon chopped Italian parsley (optional) 

1 tablespoon Dijon mustard 

2 teaspoons chopped dill (optional) 

2 teaspoons lemon juice (optional) 

1/2 celery stalk, finely chopped 

1/8 teaspoon salt 

1/8 teaspoon freshly ground black pepper 

8 slices bread 

16 large arugula or lettuce leaves 

8 slices tomato

Instructions:

In a medium bowl, mix all ingredients (up to bread) until well-combined. Divide egg salad between 4 slices of bread.Top with arugula, tomatoes and remaining slice of bread. Variations: Substitute or add 1-2 tablespoons pickle relish, chopped tarragon, minced radishes, capers or crumbled cooked bacon.

Nutrition:

Per serving: 315 calories, 14 grams protein, 16 grams fat (percent calories from fat, 45), 29 grams carbohydrates, 322 milligrams cholesterol, 762 milligrams sodium, 2 grams fiber.