Jammy Egg Salad Sandwich

This is not your average egg salad sandwich. We’re filling our super-fluffy Classic Pullman Loaf with jammy egg salad, made with soft-boiled eggs and salted butter (no mayo!) Recipe inspiration from @revolveprimalhealth. Enjoy in the sunshine for the ultimate picnic lunch.

Total time: 10-15 minutes

Yields: 1 serving

Recipe and photos by Sadie Radinsky // @sadieradinsky





INGREDIENTS

  • 6 slices Bread SRSLY GF Pullman Loaf
  • 9 eggs
  • 3 Tbsp salted grass-fed butter (or your favorite diary-free alternative), softened, plus more for buttering
  • Chives, to taste
  • Salt and pepper, to taste
  • 3 handfuls mixed greens


DIRECTIONS

  1. Bring a pot of water to a simmer. Add in eggs in a single layer using a slotted spoon. Set timer for 6 ½ minutes.
  2. Prepare an ice bath in a bowl or shallow pan with about ⅓ ice cubes and ⅔ water. When the timer is up, quickly remove all eggs using slotted spoon and place in bath. Let them chill for 3 minutes.
  3. Slice the loaf using a non-serrated knife and toast slices. Spread on some butter to each.
  4. Once the eggs are chilled, peel and place in a bowl. Add the softened butter, salt and pepper, and cut in some chives. Mash with a fork till the butter has combined with the egg yolks. If you want it creamier, add more.
  5. Layer mixed greens and egg salad on the bread. If desired, tightly roll sandwiches in parchment paper before slicing in half diagonally. Enjoy!

 

 

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