12 Eggs, hard boiled
1/2 – 3/4 cup Mayonnaise
1 tbsp. Dill Pickle Brine
1 tbsp. Whole Grain Mustard
Kosher Salt and Black Pepper, to taste
Whole Wheat Bread, sliced thick
Parsley, rough chopped for garnish
In a large bowl, use a pastry cutter to roughly chop the hard boiled eggs.
Add mayonnaise, mustard and pickle brine, mix well to fully incorporate.
Season with kosher salt and black pepper to taste.
Scoop portions of egg salad and spread on thick slices of whole wheat bread.
Top with tomato slices, black pepper and chopped parsley.