10 minutes
A delectable egg salad sandwich featuring a perfect blend of tehina and amba, enhanced with fresh scallions and dill, served on whole wheat bread.
Hard-Cooked Eggs, peeled and quartered
each
Amba
teaspoons
Basic Tehina Sauce
cups
Scallions, finely chopped
bunch
Dill, finely chopped
cups
teaspoons
Whole Wheat Bread, toasted
slices
1. Prepare the Eggs
Peel eight hard-cooked eggs and cut them into quarters. Place the eggs in a medium bowl.
2. Mix with Tehina and Amba
Stir in one and a half teaspoons of amba along with a quarter cup of Basic Tehina Sauce into the bowl with the eggs. Gently mix until the eggs are evenly coated.
3. Add Herbs and Season
Finely chop a bunch of scallions and half a cup of dill. Add them to the bowl with the egg mixture, along with one to one and a half teaspoons of salt. Mix thoroughly.
4. Assemble the Sandwiches
Evenly distribute the egg salad mixture onto four slices of toasted whole wheat bread. Cover each with another slice to complete the sandwiches. Optionally, cut the sandwiches in half before serving.
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