Pickled Egg Salad on Toast

Recipe adapted from Matthew McClure, The Hive, Bentonville, AR

Yield: 4 servings

Cook Time: 15 minutes (plus 24 hours to pickle the eggs)

INGREDIENTS

Pickled Eggs

2½ cups water

1½ cups rice vinegar

1 teaspoon yellow mustard seeds

1 teaspoon whole black peppercorns

1 teaspoon whole allspice berries

2 dried bay leaves

½ cup granulated sugar

¼ cup kosher salt

Ice

6 large eggs

Egg Salad

½ cup mayonnaise

½ teaspoon Dijon mustard

¼ teaspoon cayenne pepper

1 teaspoon kosher salt

3 slices white sandwich bread, lightly toasted and cut into quarters

Sweet paprika, for servin

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