Creamy, crunchy and full of flavor, this egg salad and cornichon sandwich is a simple, but delicious lunch to enjoy.
INGREDIENTS
1/2 cup Divina Cornichons, diced
6 eggs, hard boiled
3 tbsp extra virgin olive oil
2 tbsp fresh parsley, chopped
2 tbsp chives, chopped, plus more for garnish
4 slices whole grain bread
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Peel the hard boiled eggs and separate the yolks from the whites.
- In a medium bowl, mash the egg yolks with the olive oil until smooth and creamy.
- Chop the egg whites and add them to the bowl along with the Divina Diced Cornichons, parsley and chives.
- Stir gently until combined, then season with salt and freshly ground black pepper to taste.
- Spoon the egg salad onto toasted whole grain bread and garnish with additional fresh chives before serving.
