Egg Salad with Capers and Spinach on Toasted Brioch

Name: Egg Salad with Capers and Spinach on Toasted Brioche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 large eggs; 2 medium shallots, 1 minced,1 thinly sliced; 1 tablespoon Champagne vinegar or white wine vinegar; 2/3 cup mayonnaise; 3 tablespoons whole-grain mustard; 1 large celery rib, finely chopped; 2 1/2 tablespoons drained capers, patted dry and finely chopped; 2 tablespoons minced chives; 1 teaspoon fresh lemon juice; Salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; Two 10-ounce bags of washed curly spinach, tough stems discarded; 20 slices of brioche cut from a rectangular loaf, lightly toasted

Servings: persons

16 large eggs
2 medium shallots, 1 minced,1 thinly sliced
1 tablespoon Champagne vinegar or white wine vinegar
2/3 cup mayonnaise
3 tablespoons whole-grain mustard
1 large celery rib, finely chopped
2 1/2 tablespoons drained capers, patted dry and finely chopped
2 tablespoons minced chives
1 teaspoon fresh lemon juice
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Two 10-ounce bags of washed curly spinach, tough stems discarded
20 slices of brioche cut from a rectangular loaf, lightly toasted

1
In a large saucepan, cover the eggs with cold water and bring to a rapid boil over moderately high heat.
2
Cover and remove the saucepan from the heat; let stand for 12 minutes.
3
Meanwhile, in a small bowl, combine the minced shallot with the vinegar and let soak for 10 minutes.
4
Drain well and discard the vinegar.
5
Drain and rinse the eggs under cold water, shaking the pan vigorously to crack the shells.
6
Let the eggs cool completely.
7
Peel the eggs and pat dry, then coarsely chop.
8
In a large bowl, combine the mayonnaise, mustard, celery, capers, chives, lemon juice and vinegar-infused minced shallot.
9
Add the eggs and mix gently with a wooden spoon.
10
Season the egg salad with salt and pepper and refrigerate.
11
Heat the oil in a large skillet.
12
Add the sliced shallot and cook over high heat, stirring, until golden, 2 to 3 minutes.
13
Add the spinach and cook, stirring until wilted, 2 to 3 minutes.
14
Drain the spinach and press out the water.
15
Coarsely chop the spinach and transfer it to a bowl.
16
Season with salt and pepper and refrigerate until chilled.
17
Arrange the toasted brioche slices on a work surface.
18
Spoon the egg salad on half of the slices and top with the spinach.
19
Close the sandwiches and cut in half.
20
Serve right away.

890

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 large eggs, 2 medium shallots, 1 minced,1 thinly sliced, 1 tablespoon Champagne vinegar or white wine vinegar, 2/3 cup mayonnaise, and more.

Yes, Egg Salad with Capers and Spinach on Toasted Brioche falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Egg Salad with Capers and Spinach on Toasted Brioche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions