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Export 10 ingredients for grocery delivery
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
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