Egg salad sandwich
The hottest new lunch spot in town is your kitchen. Loaded with fresh salad, tangy capers and plenty of Good Yolk Co eggs, this sandwich is guaranteed to have everyone asking where you bought it from. Sorry Janet, trade secret.
Ingredients
- 2 bagels, halved
- 4 Good Yolk Co 700g eggs
- 1 Tbsp mayo
- 1 tsp baby capers
- 1 tsp caper brine
- 1⁄2 tsp whole grain mustard
- Pinch salt and pepper
- A handful of rocket
- A few slices of tomato
- Half an avocado thinly sliced
Method
Step 1
Add eggs to a small pot and cover with water until there’s 1cm of water covering the top of the eggs. Bring to a boil, then cover with a lid and remove the pot from heat. Let sit for 15 minutes, then remove eggs to an ice bath before peeling.
Step 2
Place peeled eggs in a bowl and using a whisk, smash them until they look finely chopped. Then add mayo, capers, brine, salt, pepper, and mustard. Stir until well combined.
Step 3
Place some rocket on the base of the bagels, then top with egg salad, tomato, avocado, a bit of salt/pepper, and the top of the bagel.