Looking for the ultimate egg salad sandwich? I was too until I visited this cafe outside of Lyon, France.

For a week I was traveling around eating anything I could get my hands on. I happened upon a small cafe in the outskirts or Lyon. One of the few words I recognized on the menu was “sandwich”. I took a gamble and pointed to the word “oeuf”. A few minutes later, a delicious, crisp sandwich was placed before me. “Bon Apetit” I heard the waiter say in the distance. I could only pay attention to the fluffy egg mixture, hinted with green and specks of black. The egg salad was perfectly fitted with fresh toasted sourdough bread. In the very next instant I found myself looking at an empty plate. It was a provential delicacy.

Make 2 sandwiches

4 soft boiled eggs(cage free, brown)
1 teaspoon fresh cracked black pepper
1 pinch kosher salt
2 large fresh dill sprigs
1 heaping tablespoon vegenaise (very tasty)
2 celery stalks
2 shallots
1 fresh sour batard

Ok. This is the fun and easy part. Clean and mince the celery. Wash and remove the stems from the dill. Roll the fresh dill into a tight ball and mince. Do the same with the fresh shallots. Cover with black pepper and salt. In a seperate bowl, mash the eggs with a large fork or use the same mincing technique here as well. Fold in one heaping tablespoon of Vegenaise. Pour in your veggies, herbs and spices. Blend well. Taste and salt accordingly. Slide that bowl of goodness into the refrigerator. Cut a half-inch slice of the sour batard and toast to a golden brown. Spread just a smidgen of unsalted european butter in it. Spread a generous amount of egg salad on one side. Cut in half and garnish with two slices of cherry tomatoes and a sprig of dill.

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