Egg Salad Sandwich By Steven Dolby

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(Serves 4 people)

DILL MAYONNAISE
3 Egg yolks
1 Tsp white wine vinegar
1/2 Tsp Dijon mustard
1/2 Tsp fresh Lemon Juice
3/4 Cup corn oil
Salt (to taste)
2 Tsp fresh dill

EGG SALAD
7 Eggs
1/2 Small yellow onion (finely diced)
Mayonnaise
1 Tsp Dijon mustard
1/2 Tsp smoked paprika
1 Tsp Salad cream
Salt (to taste)
OTHER INGREDIENTS
Cucumber
Tomatoes
Arugula
Bread

Directions
Making

Boil eggs in a pan. Once boiled, leave them covered for 15 minutes.
For Dill Mayonnaise

To a food processor, add egg yolks, white wine vinegar, mustard and lemon juice. Put the lid on and mix.
Slowly add the oil. When thick, add oil in a steady stream.
Season to taste with salt, lemon juice and chopped dill. Put the lid on and mix again.
Transfer the mayo to a bowl and refrigerate.
For Egg Salad

Peel the boiled eggs and squinch them with hands.
Add diced onions, dill mayo, mustard, smoked paprika and some salad cream. Stir well.
Season to taste.
Refrigerate the egg salad for one hour.
Finalizing

Drizzle some olive on the bread slices and toast them.
Place arugula leaves on the slice, followed by cucumber and tomato slices. Add a dollop of the egg salad. Cover with another slice.
Serving

Serve immediately.

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© STEVEN DOLBY