from Chef Justin Croxall of Bull Street Gourmet, Charleston, SC, and Durham, NC
⅓ cup diced cornichons
½ cup Dukes mayonnaise
1 tablespoon Dijon mustard
½ tablespoon whole-grain mustard
1 tablespoon minced shallot
½ tablespoon fresh dill, chopped
Salt and pepper to taste
6 slices country ham
12 slices wheat bread, toasted
½ cup pea tendrils
Cover eggs in a pot with cold water and place pot on stove over high heat.
Once water starts boiling, allow eggs to boil for 3 minutes. Remove from heat and cover for 12 minutes.
After 12 minutes, cover eggs with ice and cool for 10 minutes. Peel and dice eggs. Mix all ingredients together through Tabasco. Season with salt and pepper.
Sear the country ham in a hot pan or skillet for approximately 3−4 minutes per side. Place country ham on bottom half of toasted bread. Place 2−3 tablespoons of egg salad on top of country ham. Put a handful of pea tendrils on top of egg salad. Top with remaining piece of bread.