Makes 8 open-faced sandwiches
To have these sandwiches survive your hike, keep the parts separate. Put the mayo on the bread and place two slices together in a bag. Carry the greens and the unpeeled eggs in a cooler. Also pack the slicer. When you are ready to eat, peel and slice the eggs and assemble.
- 4 eggs
- 8 thin slices pumpernickel bread
- Mayonnaise to taste
- Arugula or baby spinach leaves
- Salt and pepper to taste
Hard boil eggs by placing them in a saucepan and covering with cold water. Bring just to boil. Then cover, remove from heat, and let sit for 10 minutes. Drain and place in an ice water bath to stop cooking process. Peel and slice in an egg slicer.
Place bread on a cutting board, slather with mayonnaise, top with greens and arrange one half of the sliced egg on top of each. Season with salt and pepper.