- Lunch/Dinner
Pickled Egg Salad Sandwiches
A tasty and flavorful spin on an iconic lunchtime sandwich
Ingredients
- Vital Farms eggs, (pickled (recipe below))
- tablespoons brine from pickled eggs
- cup mayonnaise, (plus more for spreading on bread)
- tablespoon Dijon mustard
- small shallot, (finely chopped)
- tablespoons fresh dill, (finely chopped)
- salt and pepper, (to taste)
- large loaf of bread, such as a baguette or french loaf, (sliced in half horizontally)
- few handfuls of arugula
Instructions
Remove the eggs from the brine, roughly chop them, and add to a medium bowl.
Add in the brine, mayonnaise, Dijon, shallot, dill, salt and pepper. Stir everything to combine then taste for salt and pepper and adjust as necessary to your taste.
Spread mayonnaise on both sides of the bread, layer on the egg salad, top with arugula and the top piece of bread.
Slice the sandwich up into 4-6 sandwiches. Wrap in parchment or wax paper to take on the go.
