Makes enough for 2 large or 4 regular-size sandwiches
6 hard-boiled large eggs
10 French cornichons, chopped
1 heaping tablespoon Hellmann’s mayonnaise
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½ tablespoon Dijon mustard
A pinch piment d’Espelette (optional; see note)
Sea salt and pepper
1 baguette, sliced
1. Chop the eggs and put them in a bowl.
2. Add the cornichons, mayo, mustard, piment d’Espelette, and salt and pepper to taste. Refrigerate for two hours before serving. Serve on a baguette
Note:Piment d’Espelette is a French chili pepper from the Southwest of France, milder than cayenne and without the smokiness of, say, chipotle or Spanish paprika. It can be found in specialty stores. There is not an American equivalent, so if you can’t find it, simply leave it out, and the egg salad will still be delicious.
From Ellise Pierce, Fort Worth Star-Telegram