Go Back

Molly Baz's Egg Salad Sandwich

Servings 2


  • 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.