Funerals don’t really have an awful lot going for them, but arguably one of the highlights in what is otherwise A Very Heavy Vibe is the 92% chance of encountering egg sandwiches at some point or another. They are, as several scientific studies have shown, delicious – they are gross and savoury and eggy, and you will feel slightly ashamed after having eaten one. But there are upgrades to be made on the funeral/wake/office lunch staple. Bon Appétit’s Molly Baz’ egg salad sandwich ticks all the boxes – eggy, savoury, acidic, peppery, and delicious. Plus, it’s a great lockdown recipe – the majority of ingredients here are relatively long life and will keep for future sandwich adventures.
The original iteration of this egg salad sandwich can be found in the BA YouTube video of the team making their favourite pantry sandwiches, here – but none of the recipes are actually written down anywhere, so we figured we’d share one of our new favourite sandwiches with you. A couple o’ things:
- Don’t skimp on fresh herbs – Or ‘Erbs, as the Americans say. Molly uses coriander, mint and parsley in her iteration, but we think mint in an egg sandwich sounds completely mental and don’t like parsley, so we recommend disregarding An Actual Chef and including dill.
- Use a thick loaf – This sandwich is incredibly messy, so sourdough really can GTFO. A nice thick white bread gets the thumbs up from us, although it would also be delicious in-between focaccia – as most things are.
- Consistency – The measurements in the recipe below are what we’ve used to make this sandwich over the past few weeks – if you’re grossed out by mayo or olive oil (?) then put in less. It should ideally be glossy and shiny, but not wet.
This sandwich is delicious. That’s all the notes there are for it. It’s really really tasty. Please make it and enjoy it and tell people about it and talk to us about it. God, I love egg sandwiches.
Molly Baz’s Egg Salad Sandwich
- 4 slices Thick White Bread
- 4 tbsp Mayo
- 4 whole Eggs
- 1 tbsp Cornichons/Gherkins
- 1 tsp Capers
- 1 tbsp Dijon Mustard
- 1 tbsp Wholegrain Mustard
- 1/2 bunch Fresh Dill
- 2 tbsp Extra Virgin Olive Oil
- 1 Lemon
- 1 pinch Salt
- 1 pinch Pepper
- Put the eggs into a medium pot, cover with water, and bring to a boil. Boil for nine minutes, then drain and place into a bowl of cold water.
- Peel the eggs and place into a medium mixing bowl. Once all the eggs are peeled, break the eggs up with your hands.
- Chop up your cornichons, capers and herbs and add to the bowl.
- Add the dijon and wholegrain mustard, along with 2 tbsp of mayo and 2 tbsp of extra virgin olive oil. Season with salt and pepper.
- Zest about half of the lemon and add half of the juice – if it needs more, add more zest and juice.
- Mayo up the bread, and dollop egg salad mixture liberally. Enjoy.
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