There’s been a lot of drier than normal days this year. I’m usually okay with that, but with the forest fire haze that’s also pervasive, it hits me pretty hard.
Today was the worst it’s been this summer so I was minimalistic with my sandwich. A dressing that blends together in seconds with hard boiled eggs that have become a summer staple in my fridge. Stay cool, everyone and may your tea be cold!
Apricot Ginger Egg Salad Sandwich
For the Apricot Ginger Dressing:
3 apricots, pitted and roughly chopped
1 tbsp fresh ginger, finely grated
2 tbsp fresh radish, finely grated
1/4 tsp salt
2 tbsp cold pressed oil
Place all the ingredients in a blender or food processor and purée until smooth.
For the sandwich:
16 slices whole wheat sandwich bread, crusts cut off for fancy tea sandwiches
4 hard boiled eggs, peeled and chopped
1/2 cup fresh peas, shelled from the pod.
Prepared Apricot Ginger Dressing
Place the eggs, peas and dressing in a medium bowl and fold together to coat everything in dressing. Divide the mixture over 8 slices of bread. Top with the other 8 slices, cut in half and serve. Serves 6-8 for tea or 3-4 as lunch.