No fuss egg salad sandwich
Mini baguettes are used here but egg salad is good with any kind of bread, really. If you want to serve it as an appetizer, cut bread into small pieces, top with a heap of egg salad, sprinkle with a bit of chopped dill and serve as mini open faced sandwiches.Japanese mayo is our default at home. It's thicker, tastier and full of umami goodness. If not using Japanese mayo, you may need to add a bit more salt to your egg salad.
Ingredients
- 4 large eggs
- 1 teaspoon rock salt reduce to ¾ teaspoon if using refined salt
- ¼ teaspoon ground pepper
- 6 tablespoons Japanese mayonnaise
- 1 ½ tablespoons plain mustard
- 1 teaspoon chopped fresh dill plus more to garnish
- 4 mini baguettes toasted and split
Instructions
- Place the eggs in a sauce pan and pour in water to cover them by an inch.
- Heat until the water boils then cover the pan, turn off the heat and count ten minutes.
- Drain the eggs and soak in cold water until cool enough to handle.
- Peel the eggs and mash with the back of a fork.
- Add salt, pepper, mayo, mustard and dill, and stir just until the mixture acquires a uniform appearance.
- Spoon the egg salad into the split toasted mini baguettes, sprinkle with a little dill and enjoy.