Egg Salad Sandwich W/Bacon And Asparagus

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   For egg salad:

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   1. Peel the hard-cooked eggs and separate the whites from the yolks, reserving each separately.

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   2. Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain). Add mustard and continue mashing until it is well incorporated.

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   3. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking. Stir in vinegar, salt, and pepper.

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   4. Finely chop the egg whites and add to the yolk paste. Add cornichons, capers, and herbs, and fold together until evenly combined. Taste and adjust seasoning as necessary.

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   For Sandwich: 1. Top 4 slices of bread each with 3 stalks of asparagus and 2 scallion halves (trim the length of asparagus and scallions as needed).

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   2. Spoon 3 tablespoons of Egg Salad over the vegetables and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.