Egg Salad Sandwich
This is the secret to the very best egg mayonnaise you’ll ever taste.
Separate the egg yolks from the whites. Mash the yolks together with some mayonnaise, Dijon mustard, a little pickle juice and salt and pepper. Stir until gorgeously creamy. Chop the egg whites (an oddly satisfying job) and then stir it all together with some chopped chives. Generously scoop it onto buttered soft brioche (@stpierreeurope makes the best) add some watercress and you’ve got a heavenly sandwich right there.
- Yield: Serves 1 brioche baguette 1x
1 St Pierre brioche baguette
3–4 tbsp mayo
2 tsp pickle juice (brine from a jar of pickles)
1 heaping tsp dijon mustard
Small handful of chives, chopped
A few handfuls of watercress salad
Boil the eggs for around 9 minutes each then drain and add to an ice bath to cool. Gently peel each egg and pop out the yolks. Add the yolks to a bowl with the mayo, pickle juice, dijon, salt and pepper. Mash the yolks and mix well. Chop the whites of the eggs and then add to the yolk-mayo mixture. Fold well, adding the chives too.
Butter the bread, top with peppery watercress then the egg mixture. Slice the sandwich and serve.