H cup (4 f l oz/125 ml) mayonnaise
1 tbsp Dijon mustard
2 jarred roasted piquillo peppers, diced
2 tbsp minced celery
1 tbsp chopped fresh cilantro
G tsp ground cumin
Kosher salt and freshly ground pepper
8 slices crusty country bread
4 large lettuce leaves
Makes 4 servings
Place the eggs in a saucepan with enough cold water to cover them by
1 inch (2.5 cm). Bring to a boil over medium-high heat. Remove the pan from the heat, cover, and let stand for 14 minutes. Drain the eggs, then transfer them to a bowl of ice water to cool for at least 5 minutes.
Peel the eggs and coarsely chop them. Transfer the eggs to a bowl and stir in 1/3 cup (21/2 fl oz/80 ml) of the mayonnaise, the mustard, piquillo peppers, celery, cilantro, cumin, and a pinch each of salt and pepper. Mix well to combine, then season to taste with additional salt and pepper if needed. The egg salad can be covered and refrigerated for up to 2 days.
When ready to make sandwiches, lay the bread slices on a work surface. Spread each slice with a very thin layer of the remaining mayonnaise. Divide the egg salad between 4 of the bread slices, then top with the lettuce leaves. Cover each with a bread slice and serve right away.