Easy Egg Salad Sammies
Serves 2 | on Toasted Brioche
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 make this bodega lunchtime staple tastier than ever!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Wheat)
Hard Boiled Egg
(Contains Egg, Mustard)
Dill Pickle, sliced
Not included in your delivery
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.