Ingredients
6 eggs
3 tbsp good quality mayonnaise
(60ml)
2 tsp seeded mustard
2 tbsp chives
finely chopped
1 stalk celery
finely chopped
¼ cup pine nuts
toasted
1 lemon
juice and zest of
sourdough bread rolls or a baguette
Allergy Advice
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 medium pot
Instructions
- Arrange eggs in a single layer in a medium pot and cover with cold water.
- Bring to the boil and then remove from heat.
- Cover and set aside for 10 minutes.
- Drain, then cover eggs with cold water, swish them around and then drain, repeating twice.
- Set aside to chill while you make the mayonnaise mixture.
- To do this, simply combine remaining ingredients and check for seasoning.
- Hollow out the rolls or baguette, removing most of the bread interior (reserve for breadcrumbs).
- Peel the eggs and roughly chop.
- Gently stir through the mayonnaise mixture and then spoon into the rolls.
- Serve as is or slice into pieces before serving on a platter.
Notes
Tip
Making perfect hard boiled eggs is a bit of an art if you don’t want those grey tinged edges.
Tip
Good quality mayonnaise is essential to a really great egg salad sandwich.
