I love Egg Salad and I've previously posted and talked about Egg Salad.
Here is this week;s recipe from the Taste section of the Dallas Morning News.
The article and recipe were written by J.M Hirsch / The Associated Press.
Something about this was intriguing to me. It may be the fact that it has Cornichons , a bit of Hot Sauce or the simply that it's served open faces on toasted Sourdough Bread.
1/2 C Mayonnaise
2 TBS Dijon Mustard
1/2 tsp Paprika
1/2 tsp Hot Sauce ( Tabasco)
1/2 C finely chopped Cornichons (pickles) ( 12 pickles)
1/2 C finely chopped Celery ( 1 stalk)
8 Hard Boiled Eggs, roughly chopped
Salt and Pepper
4 slices of Sourdough Bread
In a bowl, whisk together:
Season with Salt and Pepper
Cover and refrigerate for 30 minutes or overnight
Toast the slices of bread, while it's warm, top each slice with 1/4 C of the Egg Salad.
Peace in the Kitchen!