Egg salad sandwich filler
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 3
Master the art of egg mayonnaise with Elly Curshen’s perfect recipe, complete with cornichons and a mustard dressing.
By Elly Curshen
Ingredients
- 4 large free-range eggs
- 2 tbsp mayonnaise
- 3 spring onions, finely sliced on the diagonal
- 10 cornichons, sliced 5mm/¼in thick
- 1 Little Gem lettuce, torn into pieces
- 3 tbsp mixed seeds, dry toasted
- sea salt and freshly ground black pepper
- white bloomer bread or brioche rolls, to serve
For the dressing
- 2 tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- ½ tsp wholegrain mustard
- ½ tsp runny honey
Method
Put the eggs into a small saucepan of cold water, place over a medium heat and bring to the boil. Take off the heat immediately, place a lid on the pan and leave for 10 minutes to cook. Run the eggs under cold water and peel them, then transfer to a large bowl.
Use a fork to gently break the eggs up (don’t mash them). Add the mayonnaise, spring onions and cornichons. Season and fold everything together gently, then set aside.
Put all the dressing ingredients into a small jar and shake hard to mix well.
Fill your chosen bread with the egg mixture and lettuce leaves, or serve as a salad. Either way, sprinkle the toasted seeds on top of the egg mayo and drizzle with the dressing.
