Easy Egg Salad Sammies
Serves 2 | on Toasted Buns- Soy
- Wheat
- Milk
- Egg
- Mustard
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Fish
- Wheat
- Crustaceans
- Gluten
Sometimes you just can't beat the classics which is why these easy egg salad sandwiches are such winners! Fresh dill, briny pickle and juicy tomato elevate this bodega lunchtime staple and will make it a repeat on your menu! Ingredients: Grade A egg • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Dill.
Ingredients
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
4 unit(s)
Hard Boiled Egg
(Contains: Egg May be present: Soy, Egg, Fish, Wheat)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Mustard, Sesame, Soy, Sulphites, Milk, Fish, Wheat, Crustaceans, Gluten)
1 unit(s)
Tomato
7 g
Dill
90 mL
Dill Pickle, sliced
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Gather all required tools. Drain, reserving the brine, then finely chop 3/4 of the pickles. Roughly chop dill.Cut tomato into 1/4-in slices. Season with salt and pepper.Pat eggs dry with paper towel, then cut into 1/2-inch pieces.
Combine eggs, mayonnaise, dill (NOTE: Use half the dill if you prefer less herbs), chopped pickle and 2 tsp pickle juice in a medium bowl. Season with salt and pepper, then mash with a fork to combine.
Halve, then place buns in the toaster until lightly golden-brown, 1-2 min.
Divide desired amount egg salad between bottom buns, then top with sliced tomato and any remaining pickle slices. Close with top buns. (TIP: Use any remaining egg salad for a future lunch!)Divide egg salad sandwiches between plates.
