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Cream Herb Egg Salad

Soft eggs, a creamy bind and a fistful of fresh herbs, stacked tall on dense rye. The lunch that makes everyone at the table ask what you are eating.

Time15 min

Serves2

LevelEasy

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made with European Rye

What you need

4 slices European Rye
6 eggs
3 tbsp mayonnaise
1 tbsp Dijon mustard
2 tbsp chives, chopped
2 tbsp dill, chopped
1 tbsp parsley, chopped
Salt & black pepper
Butter, for the bread

Make it

Boil the eggs for 8–9 minutes, then cool in iced water and peel.
Roughly chop the eggs into a bowl.
Fold in the mayonnaise, Dijon and all of the chopped herbs.
Season well with salt and plenty of black pepper.
Butter the rye, pile the egg salad high, and top with a second slice.
Press gently, cut on the diagonal and serve.

Tip. A handful of peppery rocket or some thin cucumber adds crunch and lifts the whole sandwich.

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