Easy Egg Salad Sammies- TEST
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
4 pièce(s)
Œuf cuit dur
(Contient Oeuf)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Tomate
7 g
Aneth
90 ml
Cornichon à l'aneth, en tranches
Pas inclus dans votre livraison
0.06 cc
Sel*
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.