DILL AND PICKLE EGG SALAD SANDWICH
I prefer a mustard-based salad over a mayo-based one, so I pulled inspiration from my potato salad recipe (based on a Mark Bittman original). The eggs worked great in lieu of potatoes, with the dill, pickles and rye bread coming together for a very punchy sandwich.
1/4 cup extra-virgin olive oil
1 tablespoon brine from a jar of cornichons, gherkins or other small pickles, plus more as needed
1 1/2 teaspoons white or red wine vinegar, plus more as needed
1/2 teaspoon mustard, such as Dijon
1 tablespoon honey, plus more as needed
Freshly ground black pepper
2 hard-boiled eggs, diced
3 cornichons, gherkins or other small pickles, finely chopped
2 teaspoons minced fresh dill
2 slices rye bread
Handful mixed baby lettuces
Combine the oil, pickle brine, vinegar, mustard and honey in a mini food processor or lidded jar you can shake. Season lightly with salt and pepper. Process, or seal and shake, to form a creamy vinaigrette. This should take a minute or less. Taste and add more brine, vinegar or honey, as needed.
Combine the egg, cornichons and dill in a medium bowl. Add 2 tablespoons of the dressing. Tuck the egg salad into the bread in between two thin layers of lettuce.
Nutrition | Calories: 430; Total Fat: 28 g; Saturated Fat: 6 g; Cholesterol: 430 mg; Sodium: 760 mg; Total Carbohydrates: 29 g; Dietary Fiber: 3 g; Sugar: 7 g; Protein: 16 g.