Crunchy Egg Salad Sandwiches
1/3 C. Mayonnaise
2 Tbsp Yellow Mustard
2 tsp. Dill Pickle Brine
Kosher Salt and Black Pepper, to taste
6 hard-boiled Eggs, peeled and coarsely chopped
1 tsp. Fresh Dill, finely chopped
Salt and Pepper, to taste
Regular or Salt and Vinegar Flavored Potato Chips
8 Slices Canyon Bakehouse Country White Bread
- In a mixing bowl, whisk together the mayo, mustard, pickle brine and chopped dill. Season with kosher salt and black pepper, to taste.
- Place the chopped hard-boiled eggs in the mixing bowl and toss with the dressing.
- For each of four sandwiches, spread one slice of bread with egg salad. Layer with butter lettuce and potato chips before placing the sandwich tops.
Prep: 20 min
Cook: 0 min