Egg Salad Sandwich on Homemade Sourdough

A classic Egg Salad sandwich is simple to prepare and uses just a few ingredients, which makes it one of my favourite sandwiches, especially when served on warm homemade sourdough bread pulled fresh from the oven. Served open-face style and topped with a flurry of spicy mustard sprouts, not only is it absolutely delicious, it looks fabulous too.



Egg Salad Sandwich with Mustard Sprouts
Serves 2

2 large Heritage eggs, at room temperature
2 celery ribs, washed and very finely chopped
2-3 tbsp mayonnaise, to taste
1 tsp Dijon mustard
Maldon salt and fresh ground white pepper
Handful of mustard micro green sprouts
4 slices sourdough bread, lightly toasted


Place the eggs in a saucepan of cold water. Bring to a boil then cover and remove from the heat. Allow the eggs to sit for 12 minutes, then drain the saucepan and fill with cold water. Peel the aggs under cold water and place in a medium bowl, and mash with a fork. Add the celery, mayonnaise and mustard and mix well to combine. Season with salt and pepper. Slice the bread and slightly toast. Spoon the egg salad evenly onto 4 slices of toast and sprinkle with spicy mustard sprouts, and serve as open face sandwiches.