Crisp Pancetta and Egg Salad on Toasted Brioche


6 large hard-boiled eggs, small dice
1/4 cup finely chopped dill pickle
3 tablespoons mayonnaise
3 tablespoons finely chopped fresh Italian parsley leaves
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 (3/4-inch-thick) slices brioche, toasted
9 thinly sliced pieces Pan-Crisped Pancetta


Place the eggs, pickle, mayonnaise, parsley, vinegar, salt, and pepper in a medium nonreactive bowl and stir until evenly combined.

Divide the egg salad among 3 pieces of the brioche and top each with 3 pieces of the pancetta. Top with the remaining pieces of brioche and serve.

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