Dill pickle ranch egg salad sandwich

Ingredients

• 6 Large Eggs (hard‑boiled, peeled and coarsely chopped)
• 1/2 cup Mayonnaise (full‑fat, room temperature)
• 1/4 cup Dill Pickles (finely diced)
• 2 tablespoons Fresh Dill (chopped)
• 1 teaspoon Dijon Mustard (optional for a mild kick)
• 1/4 teaspoon Salt (to taste)
• 1/8 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Hot Honey (drizzled on top; can be store‑bought or made by mixing honey with hot sauce)
• 4 Brioche Buns (split and lightly toasted)
• 1 tablespoon Unsalted Butter (for toasting buns)

Instructions

1. Boil the Eggs

   Place the eggs in a large pot, cover with cold water by 1 inch, bring to a gentle boil over medium‑high heat, then reduce to a simmer and cook for 9 minutes.

   Time: PT12M

   Temperature: 100°C

2. Cool and Peel

   Transfer the boiled eggs to an ice‑water bowl for 3 minutes, then peel and coarsely chop them on a cutting board.

   Time: PT5M

3. Make the Egg Salad

   In a mixing bowl combine the chopped eggs, mayonnaise, Dijon mustard, diced dill pickles, chopped fresh dill, salt, and black pepper. Gently fold until evenly mixed.

   Time: PT5M

4. Toast the Brioche Buns

   Spread the butter on the cut sides of each brioche bun. Heat a skillet over medium heat and toast the buns butter‑side down until golden, about 2‑3 minutes per side.

   Time: PT5M

   Temperature: medium heat

5. Assemble the Sandwiches

   Spread a generous layer of egg salad on the bottom half of each toasted bun, drizzle ½ tablespoon hot honey over the salad, then cap with the top bun.

   Time: PT3M

6. Serve

   Serve immediately while the buns are warm, or wrap tightly for a portable lunch.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

1g