Egg Sandwich Recipe
Experience the creamy goodness of a classic egg sandwich, where soft-boiled eggs and flavorful fillings come together for a quick, satisfying bite that's perfect for any time of the day.
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Servings: 4 sandwiches
Ingredients
Egg sandwich filling:
- 6 soft boiled eggs room temperature (see Note 1)
- 1/2 tsp black pepper
- 1 tbsp whole egg mayonnaise S&W brand is recommended, Note 2
- 1/8 tsp cooking or kosher salt you'll be surprised how little you need!
- 2 tsp dijon mustard
- 2 tsp finely chopped chives or substitute with green onions
Sandwich:
- 8 slices soft white sandwich bread refer to Note 3
- Soft salted butter for spreading on bread
Instructions
- Mash eggs: In a bowl, place the boiled eggs and break them apart using a fork. Once they are mostly broken into chunks, use a potato masher to crush the eggs further until you achieve a creamy texture with smaller egg white pieces.
- Prepare the filling: Add the mayonnaise, mustard, chives, black pepper, and salt to the mashed eggs. Gently mix everything until well-combined. Taste and adjust the salt if needed—use caution, as eggs require minimal salt.
- Assemble the sandwich: Lightly butter the slices of bread. Spread the egg mixture evenly across 4 slices, ensuring the filling reaches all edges. If you prefer, cut the sandwiches as desired (see Note 4 for tips).
- Serve: For the best flavor, always serve the sandwiches at room temperature.
Notes
- Soft boiled eggs: Boil 10 cm (4 inches) of water, gently place the eggs in, and set a timer for 8 minutes. Cool the eggs for 10 minutes in a sink or a large bowl filled with cold water. Peel from the base while in the water for easier handling. (Refer to the full boiled eggs recipe for detailed instructions and explanations.)
- Mayonnaise: Whole egg mayonnaise is creamier and less tangy compared to regular mayonnaise. Recommended brands are S&W (Australia), followed by Hellman’s and Kewpie, both equally great alternatives.
- Bread: Preferred choice is Baker’s Delight standard white sandwich bread (thick cut). Any sandwich bread works, but be cautious with chewy artisan bread with thick crusts as it may cause the creamy filling to ooze out.
- Cutting: For neat cuts, refrigerate the sandwich for 1 hour to firm up the filling. Cut each sandwich into three rectangle fingers, or try diagonal cuts (2 or 4 pieces per sandwich) or squares.
- Storage: Store for up to 2 days in the fridge, but serve at room temperature for optimal flavor. The filling’s taste is less pronounced when cold.
- Nutrition: Calculated per sandwich, assuming 1 tablespoon of table butter is spread per sandwich.
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