Egg Salad is somewhat our go to lunch when I want something quick and easy to prepare. It’s no fuss and I have all the ingredients most of the time at home, which are eggs and mayonnaise. To make it extra special, I added fresh dill and diced cucumbers. I already created a blog post on this before. This is an updated recipe, where I served it in brioche buns. It makes for a fun presentation and would be great for brunch or afternoon tea.
To make, place 5 hard boiled eggs in a small bowl. Roughly chop with a knife or even a fork. Then add 1/4 cup diced persian cucumber and 3-4 Tbsp. kewpie mayonnaise. Using this Japanese brand of mayo makes all the difference, I find it unnecessary to use salt and pepper whenever I use this for my egg salad. Blend in 1 Tbsp. chopped dill.
Take a brioche roll and make a slit on top. Place several lettuce leaf before piling on your egg salad. You can sprinkle more dill if you want before serving.