Mini Brioche Egg Salad Sandwiches

These mini sandwiches are perfect for sharing and a delicious way to welcome in spring with a creamy egg salad and fresh veggies for a satisfying crunch.


  • 1 Pkg. Canyon Bakehouse Brioche-Style Sweet Rolls (6 rolls)
  • 6 Large eggs
  • 1/4 C. Mayonnaise
  • 1 tsp. Dijon mustard
  • 1 Tbsp. Fresh chives, finely chopped
  • Salt and pepper to taste 6 Leaves of crisp lettuce (e.g., iceberg or Romaine)
  • Optional veggie toppings: sliced tomato, cucumber, red onion or radishes


  1. Preheat your oven to 350°F (175°C).
  2. Slice each Brioche roll in half horizontally.
  3. Place the roll halves on a baking sheet, cut side up.
  4. Toast in the oven for about 5 minutes or until they are lightly golden brown. Keep an eye on them to avoid burning.
  5. Place the eggs in a saucepan and cover them with water.
  6. Bring the water to a boil, then reduce the heat to low and simmer for 10 minutes.
  7. While the eggs are cooking, prepare a bowl of ice water.
  8. Remove the eggs from the saucepan and immediately transfer them to the ice water to cool rapidly. Let them sit in the ice water for about 5 minutes.
  9. Once cooled, peel the eggs and chop them finely.
  10. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and chopped chives.
  11. Season with salt and pepper to taste.
  12. Mix until well combined, and the salad is creamy.
  13. Place a leaf of lettuce on the bottom half of each toasted roll.
  14. Spoon a generous portion of the egg salad over the lettuce.
  15. If using, add a slice of tomato, cucumber slices, red onion slices, and radishes.
  16. Top with the other half of the toasted roll.
  17. Secure each sandwich with a toothpick to hold it together if needed.
  18. Arrange them on a platter and watch them disappear!