Chef Mindy Segal of Hot Chocolate – Chicago, IL Yield: 4 Servings Egg Salad: 6 eggs 1 Tablespoon whole grain mustard 1/2 teaspoon red wine vinegar 1/2 cup mayonnaise Salt and pepper to taste Fried Shallots: 2 shallots, peeled 1 Read More …
Egg Salad and Cured Salmon Sandwich with Fried Shallots