Milk Bread Egg Salad Sandwich | Dorothy Lane Market

Milk Bread Egg Salad Sandwich

PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 2
Dorothy Lane Market
  • POSTED Mar 30th, 2023
  • BY Dorothy Lane Market

INGREDIENTS

  • 5 Dorothy Lane Market Organic Large Eggs
  • ¼ cup Kewpie Mayonnaise
  • ½ tsp kosher salt, plus more to taste
  • Pinch of sugar and white pepper to taste
  • 2 tsp DLM A2 Guernsey Heavy Cream
  • 2 Tbsp softened butter
  • 4 slices DLM Milk Bread

INSTRUCTIONS

1
Place eggs in a medium pot and cover with cold water by one inch. Bring to a boil, cover pot, and turn heat off. Let eggs cook, covered, for 12 minutes. Transfer eggs to a bowl of ice water and chill for 15 minutes.
2
Carefully peel and separate yolks and whites. Finely chop half of the egg whites and place in a bowl. (Reserve remaining egg whites for another use.)
3
Place yolks in a medium bowl and mash using a fork until smooth. Add mayonnaise, salt, sugar, pepper, and cream to mashed yolks and mix. Stir in chopped egg whites and chill.
4
Spread butter evenly over one side of each slice of bread. Top a buttered side slice with the egg salad and cover with another slice, butter side down.

Reviews

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Apr 18th 2023

This is so good, especially with the Kewpie mayonnaise and DLM Milk Bread. The perfect lunch.

- Jennifer

Dorothy Lane Market says:

We're so glad to hear that you enjoyed this sandwich recipe! We love the richness Kewpie Mayonnaise adds to the egg salad. And the pillowy soft, slightly sweet Milk Bread is the perfect choice for pairing with this savory filling.

Milk Bread Egg Salad Sandwich

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 2

INGREDIENTS

  • 5 Dorothy Lane Market Organic Large Eggs
  • ¼ cup Kewpie Mayonnaise
  • ½ tsp kosher salt, plus more to taste
  • Pinch of sugar and white pepper to taste
  • 2 tsp DLM A2 Guernsey Heavy Cream
  • 2 Tbsp softened butter
  • 4 slices DLM Milk Bread

INSTRUCTIONS

1
Place eggs in a medium pot and cover with cold water by one inch. Bring to a boil, cover pot, and turn heat off. Let eggs cook, covered, for 12 minutes. Transfer eggs to a bowl of ice water and chill for 15 minutes.
2
Carefully peel and separate yolks and whites. Finely chop half of the egg whites and place in a bowl. (Reserve remaining egg whites for another use.)
3
Place yolks in a medium bowl and mash using a fork until smooth. Add mayonnaise, salt, sugar, pepper, and cream to mashed yolks and mix. Stir in chopped egg whites and chill.
4
Spread butter evenly over one side of each slice of bread. Top a buttered side slice with the egg salad and cover with another slice, butter side down.

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