📝 About This Recipe
Elevate a humble classic into a gourmet experience with this perfectly balanced egg salad, featuring creamy yolks and tender whites. We’ve moved beyond the bland cafeteria scoop by incorporating sharp Dijon, fresh aromatic herbs, and a hint of lemon zest for brightness. Served on toasted, buttery brioche, this sandwich offers a nostalgic comfort that feels sophisticated enough for a weekend brunch or a refined weekday lunch.
🥗 Ingredients
The Eggs
- 8 pieces Large Eggs (preferably pasture-raised and at room temperature)
- 2 cups Ice Cubes (for the ice bath)
The Creamy Dressing
- 1/2 cup Mayonnaise (high-quality or Japanese style preferred)
- 1 tablespoon Dijon Mustard (for a sophisticated tang)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Aromatics & Crunch
- 1/4 cup Celery (very finely minced)
- 2 tablespoons Chives (finely chopped)
- 1 tablespoon Fresh Dill (chopped, stems removed)
- 1 small Shallot (minced and soaked in cold water for 5 minutes to mellow)
The Assembly
- 8 slices Brioche Bread (thick-cut)
- 2 tablespoons Unsalted Butter (softened, for toasting)
- 4-8 leaves Butter Lettuce (washed and patted dry)
👨🍳 Instructions
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1
Fill a large saucepan with enough water to cover the eggs by at least an inch. Bring to a rolling boil over high heat.
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2
While waiting for the water to boil, prepare an ice bath by combining cold water and 2 cups of ice in a medium bowl. Set aside.
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3
Once boiling, carefully lower the eggs into the water using a slotted spoon. Reduce the heat slightly to a gentle boil to prevent the shells from cracking.
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4
Set a timer for exactly 10 minutes for a 'creamy-hard' yolk that isn't chalky. For a firmer yolk, go to 12 minutes.
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5
Immediately transfer the eggs to the ice bath. Let them chill for at least 5-8 minutes. This stops the cooking and makes them easier to peel.
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6
Gently crack the eggshells all over and peel them under cool running water. Pat the peeled eggs dry with a paper towel.
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7
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, smoked paprika, salt, and pepper until smooth.
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8
Stir in the minced celery, drained shallots, chives, and dill into the dressing base.
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9
Roughly chop the eggs into 1/2-inch pieces. You want visible chunks of whites and yolks for texture, rather than a mashed paste.
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10
Gently fold the chopped eggs into the dressing using a rubber spatula until just coated. Taste and adjust seasoning with extra salt or pepper if needed.
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11
Heat a skillet over medium heat. Lightly butter one side of each brioche slice and toast until golden brown and fragrant.
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12
Place a leaf of butter lettuce on the un-toasted side of four bread slices (this prevents the bread from getting soggy). Top with a generous mound of egg salad.
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13
Place the remaining bread slices on top, cut diagonally with a serrated knife, and serve immediately.
💡 Chef's Tips
For the easiest peeling, use eggs that are a few days old rather than farm-fresh. Don't skip the lemon zest; it provides an essential floral note that cuts through the richness of the mayo. If you have time, let the egg salad chill in the fridge for 30 minutes before serving to let the flavors marry. To avoid a 'watery' salad, ensure your celery and shallots are patted completely dry after chopping. Use a serrated knife to cut the sandwich to avoid squishing the delicate egg salad out the sides.
🍽️ Serving Suggestions
Serve alongside kettle-cooked sea salt potato chips for a satisfying crunch. A side of crisp cornichons or spicy pickled green beans balances the creamy texture. Pair with a glass of iced Earl Grey tea or a crisp Sauvignon Blanc for a lovely lunch. A simple arugula salad with a light vinaigrette makes this a complete, healthy meal. Add a few slices of crispy thick-cut bacon inside the sandwich for a 'Club' style variation.