The eggstra special
- Prep time
15 - Cooking time
12 - 4
8 eggs
60 ml + 30 ml (¼ cup + 2 tbsp) mayonnaise
15 ml (1 tbsp) Dijon mustard
10 ml (2 tsp) wholegrain mustard
2 spring onions, chopped
30–45 ml (2–3 tbsp) chopped sweet pickles
Salt and pepper
8 slices of St-Méthode Club White Loaf
6 radishes, thinly sliced
Approx. 30 g (1 oz) microgreens (broccoli, rocket, pea shoots, etc.)
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer for 10 minutes. Drain and cool with cold water. Peel.
- In a large bowl, mash 4 of the egg yolks with a fork. Add mayonnaise and mustards, mixing until smooth.
- Add spring onions and pickles.
- Roughly chop the boiled eggs and add to the bowl. Mix and season to taste.
- Spread mayonnaise on 4 slices of bread.
- Layer with radish slices and microgreens.
- Add the egg mixture and top with the remaining slices of bread.
