Dill and Pickled Egg Salad Sandwich

From Voraciously staff writer Becky Krystal, loosely based on a recipe from "How to Cook Everything".

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add about 1 inch of water to a medium pot and bring to a boil over high heat.

Step 2

Place the eggs in a steamer insert that fits in the pot and place the steamer in the pot.

Step 3

Decrease the heat to medium-low and cover.

Step 4

Steam the eggs for exactly 13 minutes.

Step 5

Fill a medium bowl with ice and cold water. When the eggs are finished steaming, transfer them to the ice bath for 5 minutes.

Step 6

Peel and dice the eggs.

Step 7

While the eggs are steaming, in a mini food processor or lidded jar you can shake, combine the oil, pickled Brine, vinegar, mustard and honey.

Step 8

Season lightly with salt and pepper.

Step 9

Process, or seal and shake, to form a creamy vinaigrette, about 1 minute.

Step 10

Taste, and season with more brine, vinegar or honey, as desired.

Step 11

In a medium bowl, combine the egg, cornichons and dill.

Step 12

Add 2 tablespoons of the dressing and gently stir to combine.

Step 13

Tuck the egg salad into the bread in between two thin leaves of lettuce and serve.