Step 1

1 Add about 1 inch of water to a medium pot and bring to a boil over high heat

Step 2

2 Place the eggs in a steamer insert that fits in the pot and place the steamer in the pot

Step 3

3 Decrease the heat to medium-low and cover

Step 4

4 Steam the eggs for exactly 13 minutes

Step 5

5 Alternately, steam the eggs in a multicooker (i

Step 6

6 e

Step 7

7 Instant Pot)

Step 8

8 Add 1 cup of water to the insert, place the eggs on a trivet or in a steamer basket and cook on high pressure for 10 minutes

Step 9

9 Perform a quick pressure release

Step 10

10 Fill a medium bowl with ice and cold water

Step 11

11 When the eggs are finished steaming, transfer them to the ice bath for 5 minutes

Step 12

12 Peel and dice the eggs

Step 13

13 While eggs are steaming, in a mini food processor or lidded jar you can shake, combine the oil, pickle brine, vinegar, mustard and honey

Step 14

14 Season lightly with salt and pepper

Step 15

15 Process, or seal and shake, to form a creamy vinaigrette, about 1 minute

Step 16

16 Taste, and season with more brine, vinegar or honey, as desired

Step 17

17 In a medium bowl, combine the egg, cornichons and dill

Step 18

18 Add 2 tablespoons of the dressing and gently stir to combine

Step 19

19 Tuck the egg salad into the bread in between two thin leaves of lettuce, and serve