Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Dill and Pickle Egg Salad Sandwich
Dill and Pickle Egg Salad Sandwich
Ingredients:
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
Kosher salt
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
About the Recipe
Not everyone loves a mayo-based egg salad, so we pulled inspiration from a previously published mustard potato salad recipe based on a Mark Bittman original.
The eggs work great in place of the potatoes, with the dill, pickles and rye bread coming together for a very punchy sandwich. We like tucking the salad in between two layers of lettuce to provide a protective barrier between the eggs and the bread.
The recipe scales up easily if you want to make enough egg salad for several days.
Make Ahead: You will have some mustard vinaigrette left over, which is great on salads and can be refrigerated for a few days (whisk briefly if it has separated).
Calories per serving: 430
% Daily Values*
Total Fat: 28g 43%
Saturated Fat: 6g 30%
Cholesterol: 430mg 143%
Sodium: 760mg 32%
Total Carbohydrates: 29g 10%
Dietary Fiber: 3g 12%
Sugar: 7g
Protein: 16g
Getting it done:
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.
Ingredients:
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
Kosher salt
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
Getting it done:
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.
About the Recipe
Not everyone loves a mayo-based egg salad, so we pulled inspiration from a previously published mustard potato salad recipe based on a Mark Bittman original.
The eggs work great in place of the potatoes, with the dill, pickles and rye bread coming together for a very punchy sandwich. We like tucking the salad in between two layers of lettuce to provide a protective barrier between the eggs and the bread.
The recipe scales up easily if you want to make enough egg salad for several days.
Make Ahead: You will have some mustard vinaigrette left over, which is great on salads and can be refrigerated for a few days (whisk briefly if it has separated).
Calories per serving: 430
% Daily Values*
Total Fat: 28g 43%
Saturated Fat: 6g 30%
Cholesterol: 430mg 143%
Sodium: 760mg 32%
Total Carbohydrates: 29g 10%
Dietary Fiber: 3g 12%
Sugar: 7g
Protein: 16g
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