The Washington Post - 28.08.2019

WEDNESDAY, AUGUST 28 , 2019. THE WASHINGTON POST EZ EE E11

1 serving

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).

From Voraciously lead writer Becky Krystal, loosely based on a recipe from

“How to Cook Everything” by Mark Bittman (Houghton Mifflin Harcourt, 2008),

as posted on MarkBittman.com.

Ingredients


^1 / 4 cup extra-virgin olive oil


3 cornichons, gherkins or other small

pickles, finely chopped; plus 1 tablespoon of

brine from the jar, or more brine as needed


 11 / 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


2 teaspoons minced fresh dill


2 slices rye bread


Handful mixed baby lettuces

Steps


Combine the oil, pickle brine, vinegar, mus-

tard 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 eggs, 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 | Per serving: 430 calories, 16 g protein, 29 g

carbohydrates, 28 g fat, 6 g saturated fat, 430 mg

cholesterol, 760 mg sodium, 3 g dietary fiber, 7 g sugar

Recipe tested by Becky Krystal; email questions to

[email protected]

STACY ZARIN GOLDBERG FOR THE WASHINGTON POST; FOOD STYLING BY LISA CHERKASKY FOR THE WASHINGTON POST

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