Mini Brioche Egg Salad Sandwiches
Featured Product
Brioche-Style Sweet Rolls 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.
Ingredients
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- 1 Pkg. Canyon Bakehouse Brioche-Style Sweet Rolls (6 rolls)
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- 6 Large eggs
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- 1/4 C. Mayonnaise
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- 1 tsp. Dijon mustard
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- 1 Tbsp. Fresh chives, finely chopped
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- Salt and pepper to taste
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- 6 Leaves of crisp lettuce (e.g., iceberg or Romaine)
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- Optional veggie toppings: sliced tomato, cucumber, red onion or radishes
Directions
- Preheat your oven to 350°F (175°C).
- Slice each Brioche roll in half horizontally.
- Place the roll halves on a baking sheet, cut side up.
- Toast in the oven for about 5 minutes or until they are lightly golden brown. Keep an eye on them to avoid burning.
- Place the eggs in a saucepan and cover them with water.
- Bring the water to a boil, then reduce the heat to low and simmer for 10 minutes.
- While the eggs are cooking, prepare a bowl of ice water.
- 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.
- Once cooled, peel the eggs and chop them finely.
- In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and chopped chives.
- Season with salt and pepper to taste.
- Mix until well combined, and the salad is creamy.
- Place a leaf of lettuce on the bottom half of each toasted roll.
- Spoon a generous portion of the egg salad over the lettuce.
- If using, add a slice of tomato, cucumber slices, red onion slices, and radishes.
- Top with the other half of the toasted roll.
- Secure each sandwich with a toothpick to hold it together if needed.
- Arrange them on a platter and watch them disappear!