Egg Salad Roll

Lobster rolls. Love them! Brioche roll lightly toasted and brushed with melted butter. Insanely creamy filling with a sweet and buttery lobster. What's not to like? But, good lobster is seasonal and a tad expensive. Why, then, can't we take a look at another classic--the egg salad sandwich--to replace the lobster in the brioche roll? That's exactly what I've done, and I'm sharing my recipe with you.

The egg salad roll resembles the lobster roll, but I heap it on until it's almost overflowing and top it with sliced avocado. The egg salad is inspired by cookbook author Ted Lee, who is very fond of celery. What this means is that my recipe is gently but distinctly celery-forward with diced celery ribs as well as chopped celery leaves.

The price of eggs is certainly not what it used to be, but one dozen eggs still costs less than a 1-pound lobster, so here we go. Printable recipe at the other end of this link.

Egg salad is as old-fashioned as it gets for me. I didn’t grow up in the South, but I fell in love with tomato sandwiches, boiled peanuts and egg salad sandwiches. I didn't grow up eating any of these things, but it was love at first bite! Maybe not with the peanuts? Once I got over the initial shock and took a second bite, I’ve been a big fan, especially on road trips. This egg salad recipe can be scooped onto iceberg lettuce and served with crackers on the side, you can sandwich it between two slices of that soft and smooshy white bread or on butter-toasted sourdough. To replace a lobster roll, use brioche hot dog rolls. Here's my recipe.

For the sourdough version, I butter each slice generously on both sides and toast on a non-stick griddle or pan. From there, I fill with egg salad and a couple of pieces of iceberg lettuce. Lay the second piece of toasted buttery sourdough on top, and slice through the middle. This version is for those who don't like brioche or who may not have time to run to the store.