What you see in the picture is not what we ate.
When I was making the egg salad, the kids pulled the kitchen chairs up to the island to watch. Everything was in the bowl, ready to mix, when I went to get a spoon. As I turned my back, I heard a sound, like sand pouring out of a glass. Then my two-year-old started shouting, “I did it! I helped you!”
In the bowl was a mountain of salt.
I thought I got it all out, but as I stirred, I heard the crystals scraping along the bottom of the bowl.
A word of caution: be careful with the salt. You can always add more—you can’t always take it out.
6 large hard boiled eggs*
1 tablespoon mayonnaise
1 small dill pickle, finely diced (or 1 tablespoon relish)
1/8 teaspoon curry powder
pinch of kosher salt
pinch freshly ground pepper
1 teaspoon dijon mustard
1/2 teaspoon dill weed
good quality bread
1. Remove all egg shells. Rinse eggs under cool water to ensure no pieces of shell remain. Pat dry with a paper towel. Place in bowl, and using two sharp knives, cut eggs into small pieces.
2. Mix in all other ingredients (except, of course, the bread and lettuce).
3. Assemble sandwiches.
*To make hard boiled eggs, place eggs in a small pot. Cover with cool water. Bring to a boil over high heat. Turn down the heat and simmer for 10 minutes. Rinse under cold water.