Egg sandwich
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
8 mins
-
Egg cooling time
10 mins
-
Servings
4 full sandwiches
-
Calories
376 kcal
-
Course
Lunch
-
Cuisine
American, International
Egg sandwich
Description
The Egg Sandwich starts with soft boiled eggs that are peeled and mashed thoroughly to break down whites finely, producing a creamy base mixed with mayonnaise, Dijon mustard, chopped chives, salt, and pepper. The combination yields a mildly tangy and herbed filling with a smooth, spreadable consistency.
Butter is spread on soft white sandwich bread to add richness and moisture. The filling is distributed evenly and spread edge to edge on the bread slices. Trimming crusts is optional. Serving the sandwich at room temperature enhances the flavor, as chilling diminishes the taste impact of the egg mixture.
Soft boiled eggs are prepared by gently boiling and cooling before peeling, which preserves a tender yolk and a balance of firmness. The choice of mayonnaise influences creaminess and tang—whole egg mayonnaise is preferred for a milder flavor. Cutting the filled sandwiches neatly can be achieved by chilling briefly before slicing.
Leftover sandwiches should be stored in the refrigerator and consumed within two days. To maintain flavor, serve them at room temperature rather than cold directly from the fridge.
Ingredients
Egg sandwich filling:
- 6 egg at room temperature (Note 1, soft boiled
- 1 tbsp mayonnaise S&W brand best, Note 2, whole egg
- 2 tsp Dijon mustard
- 2 tsp chives sub green onion, finely chopped
- 1/2 tsp black pepper
- 1/8 tsp kosher salt yes really, that's all!, cooking salt
Sandwich:
- 8 lices sandwich bread Note 3, soft, white
- butter for spreading on bread, soft, salted
Instructions
- Mash egg: Place the eggs in a bowl and crush with a fork. Once mostly broken up, use a potato masher to mash them up really well. Smaller egg white bits = creamier filling.
- Filling: Add remaining filling ingredients and gently stir to combine. Taste and add more salt if desired, but add with caution because it's bizarre how little salt eggs can take!
- Make sandwich: Butter the bread. Divide filling between 4 pieces of bread, spread evenly edge to edge. Trim crusts (optional), then cut as you wish. (Note 4 tips)
- Serve: Always serve at room temperature, for best flavour!
Notes
- Soft boiled eggs are cooked for 8 minutes and cooled before peeling from the base under water.
- Whole egg mayonnaise offers a creamier and less tangy filling; brands like S&W, Hellman's, or Kewpie are recommended.
- Preferred bread is thick-sliced, soft white sandwich bread; avoid very crusty artisan bread to prevent filling oozing.
- Chill sandwiches for an hour before cutting for neater slices.
- Store sandwiches in the fridge for up to two days; serve at room temperature to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4full sandwiches
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376cal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 278mg | 93% |
| Sodium | 572mg | 24% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 718IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 113mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
