Egg Salad Baguettes

Egg Salad Baguettes




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Prep Time: 15 Min
Cook Time: 10 Min

Yields: 4 Baguettes

WHAT YOU NEED

• 2x 150g White Baguettes (Or, 4 individual baguettes)
• 6 Large Free-Range Eggs
• 1/2 Red Onion, diced
• 1 stalk Celery, diced
• 2 Green Onions, sliced
• 2 Tbsp. Fresh Dill, chopped
• 2 Tbsp. Fresh Parsley, chopped
• 1/4 C Mayonnaise
• Splash Lemon Juice
• 1 Tsp. Dijon Mustard
• 1/4 Tsp. White Sugar
• 1/2 Tsp. Dry Mustard Powder
• 1/4 Tsp. Sea Salt
• Cracked Pepper
• Fresh Romaine
• Sliced Dill Pickles
• Soft Butter / Margarine

DIRECTIONS

• EGG SALAD - Fill a medium sized pot with enough cold water to cover the eggs by about an inch. Carefully add the eggs and set the pot on to the burner at medium high heat. Once boiled, let the eggs go for 4 minutes. Remove from heat, cover, and let them sit for 5 - 7 minutes. Strain eggs to an ice bath and let them chill for a couple minutes before shelling them.
• Cut the eggs in half and scoop the yolks in to a mixing bowl reserving one yolk for the end. Mash the yolks with a fork and whisk them together with the mayo, dijon, mustard powder, lemon juice, sugar, salt, and pepper until thoroughly combined and smooth.
• Next, add your celery, red & green onion, dill,  & parsley to the bowl. Dice the egg whites and add those to the bowl as well. Toss everything together until combined. Don't be afraid to add more mayo if you desire.
• Transfer the egg salad to a serving bowl and crumble the reserved egg yolk over the salad. Refrigerate covered for an hour or so to firm up and let the flavours meld together.​

• To prepare the baguette sandwiches, slather your baguettes with butter / margarine and toast in a skillet until golden brown. To serve, start by laying some sliced romaine on the bottom half of the baguette. Spoon desired amount of egg salad on to your baguettes followed by 3 - 4 slices of crispy dill pickle, and more romaine to finish.
• Serve and ENJOY!

HAPPY VEG