📝 About This Recipe
Elevate the humble egg salad into a sophisticated bite that feels right at home at a high-society garden party. This recipe features a velvety, custard-like egg filling brightened with fresh garden herbs and a hint of sharp Dijon, all tucked between pillowy slices of buttered brioche. The secret lies in the precision of the boil and the delicate removal of crusts, creating a refined snack that is both nostalgic and undeniably elegant.
🥗 Ingredients
The Egg Base
- 8 pieces Large Eggs (preferably pasture-raised for vibrant orange yolks)
- 2 cups Ice Cubes (for the ice bath to stop cooking immediately)
The Creamy Dressing
- 1/3 cups Mayonnaise (high-quality or homemade for best flavor)
- 1 teaspoon Dijon Mustard (adds a subtle acidic kick)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Shallot (minced very finely)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon White Pepper (ground, to keep the salad aesthetically clean)
- 1 pinch Smoked Paprika (for a hint of depth)
Fresh Herbs & Crunch
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Dill (finely chopped, stems removed)
- 2 tablespoons Celery Heart (minced extremely small for texture)
Assembly
- 12 slices White Pullmans Loaf or Brioche (thinly sliced and fresh)
- 3 tablespoons Unsalted Butter (softened to room temperature)
- 1/2 cup Microgreens or Watercress (for garnishing the edges)
👨🍳 Instructions
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1
Place the eggs in a single layer in a medium saucepan and cover with cold water by at least an inch. Bring the water to a rolling boil over high heat.
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2
Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 minutes. This ensures a creamy yolk without the sulfurous green ring.
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3
While the eggs cook, prepare an ice bath in a large bowl. When the timer goes off, transfer the eggs to the ice bath and let them chill for at least 5 minutes.
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4
Gently crack the eggshells and peel them under cold running water. Pat the peeled eggs dry with a paper towel.
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5
Using a sharp knife or an egg slicer, finely chop the eggs. For a truly refined finger sandwich, aim for pieces no larger than 1/4 inch.
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6
In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, minced shallots, salt, white pepper, and smoked paprika until smooth.
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7
Fold the chopped eggs, minced celery, chives, and dill into the dressing using a rubber spatula. Mix gently until every piece is coated but the eggs aren't mashed into a paste.
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8
Taste the mixture and adjust salt or lemon juice if needed. Cover and refrigerate for 15 minutes to allow the flavors to marry.
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9
Lay out the bread slices on a clean surface. Spread a very thin, even layer of softened butter on one side of every slice. This acts as a moisture barrier to prevent soggy bread.
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10
Generously spread the egg salad onto half of the buttered bread slices, reaching nearly to the edges.
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11
Top with the remaining bread slices, buttered side down. Press down very gently to adhere.
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12
Using a very sharp serrated knife, trim the crusts off each sandwich. Wipe the knife blade with a damp cloth between cuts for perfectly clean edges.
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13
Cut each crustless sandwich into three vertical rectangles (fingers) or four small triangles.
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14
Garnish the exposed egg salad ends with a few tiny sprigs of microgreens or dill for a professional finish.
💡 Chef's Tips
Use older eggs rather than farm-fresh ones as they are significantly easier to peel. Always use room-temperature butter to avoid tearing the delicate bread slices. For a lighter version, substitute half the mayonnaise with Greek yogurt, though the texture will be less traditional. Don't skip the white pepper; it provides the 'bite' of pepper without the black specks that can distract from the clean look. If making ahead, keep the sandwiches covered with a slightly damp paper towel in an airtight container to prevent the bread from drying out.
🍽️ Serving Suggestions
Pair with a hot pot of Earl Grey or Darjeeling tea for a classic afternoon experience. Serve alongside chilled Prosecco or a dry Rosé for a brunch gathering. Display on a tiered silver tray with cucumber sandwiches and scones. Accompany with a side of lightly dressed arugula and shaved radish salad. Offer a small bowl of cornichons or pickled red onions on the side for a tangy contrast.