5.0 from 84 votes
Egg sandwich
Recipe video above. At the heart of a great egg sandwich is a creamy egg filling and essential to this are soft boiled, not hard boiled eggs! The creamy yolks practically makes its own mayonnaise sauce and the soft-set egg whites almost dissolve in your mouth.If you're making to impress, refrigerate to firm the filling so you can cut neat edges.
Prep Time
10 mins
Cook Time
10 mins
Egg cooling time
10 mins
Servings: 4 full sandwiches
Calories: 376 kcal
Course:
Lunch
Cuisine:
American , International
Ingredients
Egg sandwich filling:
- 6 soft boiled eggs , at room temperature (Note 1)
- 1 tbsp whole egg mayonnaise (S&W brand best, Note 2)
- 2 tsp Dijon mustard
- 2 tsp finely chopped chives (sub green onion)
- 1/2 tsp black pepper
- 1/8 tsp cooking/kosher salt (yes really, that's all!)
Sandwich:
- 8 lices soft white sandwich bread (Note 3)
- Soft salted butter , for spreading on bread
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!
Cup of Yum
Notes
- Soft boiled eggs - Boil 10cm/4" water, gently place eggs in, set timer for 8 minutes. Cool 10 minutes in sink or large bowl of cold water. Peel from base in water. (See boil eggs recipe for full directions & the why)
- Mayonnaise - Whole egg mayo is creamier and less tangy than normal mayo. My recommended is S&W (Australia), followed by Hellman's and Kewpie (equal second).
- Bread - My preferred is Baker’s Delight standard white sandwich bread (thick cut which is thicker than standard slices) but any sandwich bread with work. (Australian chain bakery brand). Though if you use very chewy artisan bread with thick crusts, you may experience filling ooze issues when eating. The filling is creamy!!
- Cutting - For extra neat cuts, refrigerate for 1 hour before cutting (this firms the filling). Pictured in post - each sandwich cut into 3 rectangle fingers. Other options diagonal (2 or 4 per sandwich) or squares.
- Storage - 2 days in the fridge, but please eat at room temperature! You can't taste the filling as much when fridge cold.
- Nutrition per sandwich assuming 1 tbsp table butter spread per sandwich.
Nutrition Information
Calories
376cal
(19%)
Carbohydrates
27g
(9%)
Protein
15g
(30%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
278mg
(93%)
Sodium
572mg
(24%)
Potassium
181mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
718IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
113mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4full sandwiches
Amount Per Serving
Calories 376
% 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.