Yield:4 sandwiches

• 8 large hard-boiled eggs, cooled

• ½ cup mayonnaise 

• 2 tablespoons minced red onion

• 2 tablespoons chopped fresh dill

• 1 tablespoon pickle brine 

• 1½ teaspoons Dijon mustard

• ¼ teaspoon fine sea salt

• Black pepper, to taste 

• 2 tablespoons furikake (such as nori komi), plus more for serving, if desired

• 8 slices Japanese milk bread or sourdough 

• Pickles and potato chips, for serving (optional)

1. Step 1

   Peel eggs and chop into small bite-size pieces (you should have about 3 cups). Transfer to a medium bowl and mix in the mayonnaise, red onion, dill, pickle brine, mustard, salt, black pepper and furikake. Taste and season with additional salt and pepper as needed. Chill egg salad in the fridge for 10 minutes or until you are ready to assemble sandwiches.

2. Step 2

   To assemble, spread the egg salad on four slices of bread. Top with extra furikake if desired, then top with the remaining slices of bread to make sandwiches. Serve with pickles and potato chips on the side, if desired.

or to mark this recipe as cooked.