Egg Sandwich

Name: Egg Sandwich
Prep time: 5 min
Total time: 55 min
Ingredients: 5 mini brioche; 2 tbsp butter; 12 pieces pickled radish; dill to garnish; 10 egg; ½ cup mayonnaise; 1 bunch dill; dill to garnish; ½ red onion; black pepper to taste; salt to taste; ½ cup whole grain mustard; ½ cup dijon mustard; 1 tbsp honey; 50 ml orange juice; 30 ml lime juice; 50 ml extra virgin olive oil; 50 ml vegetable oil; salt to taste

55m

Egg salad is a simple and succulent delicacy, typical of New York Delis and the perfect way to use it is creating an egg sandwich!

The pickled radish and dill garnishes are delicious but optional.

Bring a pot of water to a simmer over medium heat
Add 10 eggs to the simmering water and cook for 10m until hard-boiled
Add ½ cup whole grain mustard to a tall container
Add ½ cup dijon mustard
Add 50 ml of vegetable oil
Add 50 ml of orange juice and 30 ml of lime juice
Add 50 ml of extra virgin olive oil
Add 1 tbsp of honey
Mix with a hand blender until the sauce is smooth and creamy
Season with salt to taste and combine
The mustard dressing is ready
Peel the eggs
Smash the eggs with a potato masher until uniform in size
Dice ½ of a red onion into small pieces
Chop 1 bunch of dill leaves very finely
Add the red onion and dill to the eggs
Add ⅓ cup of mayonnaise and 2 tbsp of the mustard dressing
Add salt and black pepper to taste. Mix to combine
Garnish with dill to taste. The egg salad is ready
Cut 6 mini brioches buns halfway down
Spread 2 tbsp of butter evenly on the inside of the buns
Grill or toast the buns on the stove over medium heat
Fill the brioche with egg salad to taste. Garnish with pickled radish wedges and dill if desired
Enjoy your egg sandwich!