Creamy egg mayo spiked with horseradish, pickles and chives, sandwiched in rye bread. Toast in a sandwich press or pan-fry until crisp, for a fast and simple snack or an excellent side order to a hearty soup.
4 large eggs
2 tbsp mayonnaise
1 tbsp plain yoghurt
2 tsp horseradish sauce
2 tbsp diced dill pickles, cornichons or gherkins
2 tbsp chopped chives or dill
8 slices of rye or white bread
soft butter for spreading
extra pickles for serving
1. Fill a pan with hot water from the tap, add the eggs, and bring to the boil. Simmer for eight minutes. Drain and cool the eggs in cold running water. Peel the eggs and finely dice.
2. In a bowl, beat the mayonnaise, yoghurt, horseradish, dill pickles, chives or dill, sea salt and pepper, then mix in the diced egg.
3. Butter eight slices of bread, and place two, butter-side down, on a pre-heated sandwich press or in a hot, dry frypan over medium heat. Quickly spread with the egg mayo mixture and cover each with another slice of bread, butter-side up. Press lightly, and cook for three to four minutes until crisp (turning once if pan-frying). Serve hot with extra pickles.
Serve with Jill Dupleix's salmon and fennel soup.