Wild Eggs' deviled egg salad sandwich
Kingery gives this egg salad a jolt with a particular brand of hot pickles. If you can't find them, try an equal amount of pickled hot peppers.
1 teaspoon Dijon mustard
3 tablespoons mayonnaise
3 tablespoons chopped Pops Pepper Patch Habargardill pickles
1 teaspoon pickle juice
A pinch (or as much as º teaspoon) of each: white pepper, sugar, onion powder, paprika, cayenne pepper.
8 hard-cooked eggs, peeled and coarsely diced
Kosher salt to taste
In a bowl, combine the mustard, mayo, chopped hot pickles, pickle juice and the spices, and whisk to make a dressing. Fold in the diced hard-cooked eggs, being careful not to break the eggs up too finely. Allow to stand for about 30 minutes to blend flavors. Taste, and adjust seasoning with salt. Serve on sourdough bread with lettuce, tomato and slices of pickle. Makes 4 sandwiches.
