Egg Salad Sandwich (Dill or Chili Cilantro Olive Oil)
/Egg salad is not something I do very often, and every time I do I say, why don’t I do that more often? It is comfort food that is so easy and feels like I am snacking on a party appetizer while I am actually getting a satisfying meal.
Dill is the perfect herb to use with eggy recipes and so this recipe definitely takes advantage of that perfect pairing. Look to the end of the recipe for an alternative using chili and cilantro.
What you will need (this recipe makes four open faced sandwiches):
4 hard boiled eggs, cooled and peeled
2-3 medium sized dill pickles; if you can, use cornichons. Use more if the pickles are very tiny.
2 green onions
olive oil mayonnaise - 1/4 cup
dill olive oil - 2 tablespoons
1 ripe avocado
fresh ground pepper
dark chili powder
whole grain artisan bread
optional - a few sprigs of fresh dill
To make this recipe:
Place the following in a small mixing bowl
coarsely chopped hard boiled egg
chopped mini dill pickles or cornichons
chopped green onion
optional: chopped fresh dill
Add the olive oil mayonnaise and dill olive oil and toss lightly to mix.
Cut 4 slices of artisanal bread and toast lightly.
Cut avocado in 1/2. Remove seed. Cut each half in half again for four quarters. Peel the four quarters.
For each slice of bread…
place on a serving dish
drizzle dill olive oil over the bread
slice the quarter of ripe avocado and lay slices on the bread
place a scoop of the egg salad (1/4 of the total) on the avocado
top with a dusting of chili powder and fresh ground pepper
Alternative: Use fresh cilantro instead of fresh dill and add chili cilantro olive oil instead of dil olive oil.
For a real treat, serve with some kettle chips on the side. My favorite ones are Cape Cod 40% Reduced Fat which are also low salt.
