recipe
yields
6 sandwiches
12 eggs
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
Dash Tabasco
Salt and pepper to taste
6 slices country ham
12 slices wheat bread, toasted
½ cup pea tendrils
ingredients
steps
- 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.
Date Published: 05.01.12
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- from Chef Justin Croxall of Bull Street Gourmet, Charleston, SC, and Durham, NC