Egg Salad with Microgreens on Soft Brioche

When it comes to bridal tea elegance, nothin’ brings grace and comfort together quite like egg salad—especially when it’s tucked inside the softest brioche and crowned with fresh microgreens.

This isn’t your run-of-the-mill picnic fare, Darlin’. Oh no. This is a soft-spoken Southern stunner with a touch of garden-fresh flair.

Perfect for a sun-dappled table set with lace, laughter, and love, these sandwiches are sweet, simple, and ready to charm the silk gloves off your guests.

🥚 Egg Salad with Microgreens on Soft Brioche

Servings: Makes 12 small sandwiches
Time: 25 minutes

🍃 Ingredients:

• 6 large eggs, hard-boiled and peeled

• 1/4 cup mayonnaise (Duke’s if you’re keepin’ it Southern)

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• 1 tbsp fresh chives, finely chopped

• Salt & pepper, to taste

• 6 soft brioche buns or 12 brioche slider rolls, halved

• 1 cup fresh microgreens (pea shoots, arugula, or a mix)

🧡 Instructions:

1. Make the Egg Salad:
   Mash the boiled eggs in a bowl until you get a good chunky texture—no baby food, Sugar. Stir in the mayo, mustard, lemon juice, and chives. Season with salt and pepper to taste.

2. Toast the Brioche (Optional):
   For a little sturdiness and a touch of golden class, lightly toast the inside of your brioche rolls.

3. Assemble the Sandwiches:
   Spoon the egg salad onto the bottom half of each brioche. Add a small handful of fresh microgreens, then top with the other half. Press gently like you’re tucking it in with love.

4. Serve & Shine:
   Arrange on a serving platter with a lil’ floral garnish and watch the guests light up like fireflies at dusk.

   Lilly’s Bridal Tea Tip:

   To keep those brioche buns from goin’ soggy before the ladies arrive, toast the insides just lightly and spread a thin layer of herbed butter before the egg salad goes on. It’ll add a whisper of flavor and keep everything lookin’ and tastin’ fresh as a daisy all afternoon long.