Egg Salad Sandwich on Brioche
Why this recipe works
- Creamy but not heavy: Mayonnaise binds the chopped eggs while Dijon adds enough sharpness to keep the filling balanced.
- Good contrast: Celery, chives and romaine bring freshness and crunch against the soft egg salad and toasted brioche.
- Fast lunch option: Once the eggs are cooked and cooled, the filling comes together quickly with minimal prep.
Get the most out of this recipe
Timing notes
- Cool the eggs properly: Let the boiled eggs cool before mixing so the mayonnaise stays thick and the filling does not loosen.
- Best assembled just before eating: Toast and fill the brioche close to serving time to keep the bread lightly crisp.
Ingredient notes
- Brioche adds richness: Brioche gives the sandwich a soft, buttery sweetness that suits the tangy mustard and peppery egg salad.
- Adjust the mustard to taste: Use a little less Dijon for a milder filling, or add slightly more if you prefer a sharper finish.
Make-ahead tips
- Keep components separate: Store the egg salad in the fridge and toast the brioche shortly before serving to avoid a soft sandwich.
- Useful for lunch prep: The egg salad can be made ahead and kept chilled, then spooned into bread or lettuce wraps as needed.
Texture tips
- For a chunkier filling: Mash the eggs lightly with a fork, leaving some larger pieces for a more substantial bite.
- For a softer texture: Mash the eggs more thoroughly before stirring in the mayonnaise and mustard.
Equipment you'll need
Ingredients
Instructions
- Put the eggs in a saucepan and cover with cold water. Bring to the boil, then reduce to a gentle simmer for 10 minutes. Drain and cool under cold running water until easy to handle.
- Peel the eggs and add them to a mixing bowl. Finely dice the celery and finely snip the chives, then add both to the bowl. Mash the eggs with a fork until chunky, or smoother if you prefer.
- Stir in the mayonnaise, Dijon mustard, fine sea salt and black pepper until creamy and well combined. Taste and adjust with a little more black pepper if you like. Set aside while you toast the bread.
- Toast the brioche until lightly golden. Lay the romaine lettuce on two slices, then spoon over the egg salad and close with the remaining slices. Serve straight away.
Recipe notes
Tips
- For a cleaner bite, let the eggs cool fully before mixing so the mayonnaise stays thick and the salad does not turn watery.
- If serving later the same day, keep the egg salad and toasted brioche separate, then assemble just before eating so the bread stays crisp.
Substitutions
- Replace Dijon mustard with mayonnaise for a milder, less tangy egg salad.
- Replace brioche bread with whole-grain bread for a less sweet, more robust sandwich.
Storage
- Refrigerate up to 2 days
- Store the egg salad in an airtight container in the fridge for up to 2 days. Assemble sandwiches just before serving; if already assembled, the brioche will soften. Do not leave at room temperature for long, and if serving to vulnerable groups, use eggs that are fully cooked and cooled promptly.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Mustard Wheat
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