Makes 2 sandwiches.
4 large eggs
4 tablespoons mayonnaise
2 small shallots, minced
4 teaspoons chopped pickle (you can also use sweet pickle relish)
1/4 teaspoon Old Bay Seasoning
coarse salt and ground pepper
1. Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil; immediately remove from heat; and cover. Let stand 12 minutes. Drain and rinse under cold running water.
2. Meantime, in a medium bowl, combine mayonnaise, shallot, pickles, and Old Bay Seasoning. Peel eggs; coarsley chop, and fold into mayo mixture. Season with salt and pepper.
3. Serve in sandwiches. I prefer dark bread such as multigrain or pumpernickel.