Recipe: Egg Salad Sandwiches on Pumpernickel (using horseradish and Dijon)

EGG SALAD ON PUMPERNICKEL

8 large eggs
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 Tbsp. prepared horseradish
2 scallions, thinly sliced
1 celery stalk, minced
1 dill pickle, minced (optional)
Salt and freshly ground black pepper to taste
8 thick slices pumpernickel or black bread
1 cup shredded lettuce

Place the eggs in a medium saucepan and add cold water to cover them by 2-inches. Bring the water to a full rolling boil over high heat and boil the eggs for exactly 4 minutes. (Be careful not to overcook the eggs, or they may develop a green ring around the yolk.) Remove the pan from the heat and set aside for 4 minutes. Drain the eggs and run cold water over them until they are cooled.

Combine the mayonnaise, mustard, horseradish, scallions, celery and pickle, if it is being used, in a medium bowl, stirring until ingredients are well blended.

Peel and coarsely chop the eggs. Add them to the mayonnaise mixture and toss gently, just until the eggs are evenly coated. Season with salt and pepper.

Spoon about 3/4 cup of the egg salad onto 1 slice of black bread and spread it evenly to the edges. Cover with 1/4 cup of lettuce and top with another slice of bread. Repeat with remaining egg salad and bread.

Makes 4 sandwiches
Source: The Stonewall Kitchen Cookbook by Jonathan King and Jim Stott