Chunky Deviled Egg Salad on Grilled Country Wheat

Makes 4 sandwiches


8 hard boiled eggs, chilled and roughly chopped

1/4 cup finely sliced scallion

4 teaspoons finely chopped Maille cornichons

1/4 cup mayonnaise

2 tablespoons Maille Dijon Originale mustard

1/4 teaspoon Cayenne

1/4 teaspoon Tabasco

8 1-inch slices country wheat bread

1. Place eggs, scallions and cornichons in a medium size bowl. Set
aside.

2. In a small bowl mix together mayonnaise, Dijon mustard, cayenne and
Tabasco. Add to eggs and mix well.

3. Grill or toast 8 slices of bread. Divide egg salad among 4 slices
of bread and top with remaining 4 slices of toasted bread.