This egg salad sandwich is an umami-filled dream. Slices of soft bread are filled with a mayo-rich and Dijon-spiked egg mixture that gets an herby lift from chopped dill and the satisfying sea-like flavor of furikake. Briny pickle juice lends a punch along with sharp minced red onion. These flavors come together to make a sandwich that is a perfect lunch or snack for any warm day, whether you enjoy it while standing at the kitchen counter or picnicking at the beach.
Ready In25 min
Yield:4 sandwiches
Ingredients
- 8 large hard-boiled eggs, cooled
- ½ cup mayonnaise
- 2 tablespoons minced red onion
- 2 tablespoons chopped fresh dill
- 1 tablespoon pickle brine
- 1½ teaspoons Dijon mustard
- ¼ teaspoon fine sea salt
- Black pepper, to taste
- 2 tablespoons furikake (such as nori komi), plus more for serving if desired (see Tip)
- 8 slices Japanese milk bread or sourdough
- Pickles and potato chips, for serving (optional)
Preparation
Step 1
Peel eggs and chop into small bite-size pieces (you should have about 3 cups). Transfer to a medium bowl and mix in the mayonnaise, red onion, dill, pickle brine, mustard, salt, black pepper and furikake. Taste and season with additional salt and pepper as needed. Chill egg salad in the fridge for 10 minutes or until you are ready to assemble sandwiches.
Step 2
To assemble, spread the egg salad on four slices of bread. Top with extra furikake if desired, then top with the remaining slices of bread to make sandwiches. Serve with pickles and potato chips on the side, if desired.
Note
Pair it with the potato chips of your choice and a juicy pickle or serve it on its own. Just make sure to chill the egg salad filling for at least 10 minutes before assembling the sandwiches.
Furikake, a Japanese seasoning mix that’s often sprinkled over rice, includes nori seaweed, toasted sesame seeds and sometimes dried bonito flakes. For a vegetarian version, simply omit the bonito flakes from this recipe.