5-6 eggs; bread suitable for toasting; salad leaves; 2 egg yolks; 1 cup vegetable oil; 1 tsp Dijon mustard; a couple of tablespoons of lemon juice and wine vinegar; 50ml olive oil; dill; salt, white pepper
Egg Salad Sandwich
Place the salad in cold water for half an hour, wash it well and dry. Wrap it in kitchen towel and place in the fridge. Boil the eggs for 8 minutes until hard. Meanwhile prepare the mayonnaise: salt 2 room temperature egg yolks, add the mustard and mix well. Add the oil in a thin stream, beating with a whisk as quickly as possible. Add the lemon juice and continue to whisk. Once the mayonnaise is thick add the olive oil at medium speed (otherwise it will be sharp). Cool the boiled eggs, peel and grate them. Season with salt and mix with the mayonnaise and finely chopped dill. Place them on the slightly toasted bread, add the lettuce leaves and the second slice of bread. Cut the sandwich in half diagonally and serve immediately.