Baguette with Egg Salad

Ingredients

• 5 hard‑boiled eggs
• 4 lettuce leaves
• Salt
• pepper (ground)
• 2 tsp lemon juice
• 5 tbsp mayonnaise
• 1 Shallot
• 1 tbsp chopped parsley
• 200 g wax beans
• 1 large tomato
• 8 cocktail tomatoes
• 4 pieces baguette (with sesame and poppy seeds)

Instructions

1. 1.

   Peel and chop the eggs. Peel and finely dice the shallot. Mix the egg with the shallot and mayonnaise. Season with salt and pepper to taste. Add lemon juice and parsley, then stir well.

2. 2.

   Wash the lettuce leaves and pat them dry.

3. 3.

   Boil the wax beans in salted water for 10 minutes, drain, shock in ice water, and let them dry thoroughly.

4. 4.

   Slice the tomato into rounds, halve the cocktail tomatoes, and cut the baguette in half.

5. 5.

   Place the lettuce on the lower halves of the baguette, spread the egg salad over it, top with tomato slices. Plate and cover with the upper halves of the baguette. Add the wax beans and cocktail tomatoes to the plate.