A tasty and flavorful spin on an iconic lunchtime sandwich
Leftover Stuffing Egg-In-The-Hole
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Pickled Egg Salad Sandwiches
Ingredients
Makes 6 servings
- 8 Vital Farms eggs, pickled (recipe below)
- 2 tablespoons brine from pickled eggs
- ½ cup mayonnaise, plus more for spreading on bread
- 1 tablespoon Dijon mustard
- 1 small shallot, finely chopped
- 2 tablespoons fresh dill, finely chopped
- salt and pepper, to taste
- 1 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.
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