I get to make lunch at home every day. Often times I rely on leftovers from dinner the night before, but sometimes I just crave a classic egg salad sandwich but with a twist. The key is a few gourmet pantry items in the form of capers and cornichons which add a salty bite and crunch and are easy to keep on hand year-round. I usually also keep some hard boiled eggs on hand for snacking, or for whipping up this egg salad. Getting the hard boiled eggs right is the first step, then the salad is easy to throw together with pantry ingredients. Then I’ll serve on whole grain bread or a bed of greens.
Place 6 eggs in a single layer of a 2-quart sauce pan.
Cover completely with cold tap water.
Bring to a boil, then remove from heat, cover and set timer for 15 minutes.
Drain and rinse under cool water for a minute to stop the cooking.
Store in a sealed container in the fridge with shell on until ready to peel and enjoy. (Save your egg shells to sprinkle on your garden!)
6 hard boiled eggs, roughly chopped
2 tablespoons mayonnaise
1/4 of a medium red onion, diced
1 teaspoon dill weed
1 teaspoon capers, drained
6 small cornichon gherkins, chopped
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked pepper
Add all ingredients to a medium mixing bowl.
With a rubber spatula, gently fold to combine.
Serve on a sandwich or a bed of greens and store extra in the fridge for up to one week.