Fennel Egg Salad Sandwich

From AP Food Editor J.M. Hirsch. To hard-boil eggs, place them in a medium saucepan and add enough cold water to cover by 1 inch. Bring to a simmer, then reduce heat to maintain a bare simmer, cover and cook for 14 minutes.

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• Splash hot sauce
• Zest of 1/2 a lemon
• 1 teaspoon lemon juice
• Salt and ground black pepper
• 1 small red onion, finely diced
• 1/2 fennel bulb, trimmed and finely chopped
• 6 eggs, hard-boiled, cooled and peeled
• Lettuce or other greens
• 6 slices sandwich bread, lightly buttered and toasted
• Pinch smoked paprika

In a medium bowl, whisk together the mayonnaise, mustard, hot sauce and lemon zest and juice. Taste, then season with salt and pepper.

Mix in the red onion and fennel. Coarsely chop the eggs, then gently stir them in. The eggs should be thoroughly mixed, but not mashed.

Arrange a bed of greens over 3 slices of the bread, then divide the egg salad between them. Sprinkle each with smoked paprika before topping with a second slice of bread. Makes 3 servings.

Per serving: 530 calories; 31 g fat (10 g saturated fat; 53 percent calories from fat); 42 g carbohydrates; 390 mg cholesterol; 1,140 mg sodium; 18 g protein; 3 g fiber.