The eggstra special

Prep time: 15
Cooking time: 12
4

Ingredients

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.)

Preparation

  1. 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.
  2. In a large bowl, mash 4 of the egg yolks with a fork. Add mayonnaise and mustards, mixing until smooth.
  3. Add spring onions and pickles.
  4. Roughly chop the boiled eggs and add to the bowl. Mix and season to taste.
  5. Spread mayonnaise on 4 slices of bread.
  6. Layer with radish slices and microgreens.
  7. Add the egg mixture and top with the remaining slices of bread.