Easy Egg Salad Sammies
on Toasted Buns
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
4 unit(s)
Hard Boiled Egg
(Contains Egg)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
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
- 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 (4 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.