The sweet and tangy flavours of honey mustard go perfectly in egg salad. These mini sliders make great appetisers for gatherings, and you can make the egg salad up to two days ahead.
Ingredients
6 extra-large eggs (approx. 59g each)
3 tablespoons wholegrain mustard
3 teaspoons honey
1 teaspoon white wine vinegar
Salt to taste
2 tablespoons chopped fresh tarragon (or chives)
8 brioche sliders
2 tablespoons aioli
Mini cos lettuce, separated and trimmed
Herbs to garnish (optional)
Method
Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides
Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on
Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Stir through mustard, honey, vinegar, salt and tarragon. Mix well
Warm brioche sliders in a low oven (160°C) for 10 minutes. Split in half and spread bases with aioli. Top with lettuce leaf. Spoon over egg salad and sprinkle over herbs. Secure lid with a toothpick. Serve immediately
Tips & Hints
Alternatively, use the traditional method for making hard boiled eggs:
Half fill a saucepan with cold water and gently lower the eggs into pan.
Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes.
Use a slotted spoon to remove the eggs from the water.
Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
