Description
This classic egg sandwich recipe features soft boiled eggs mashed into a creamy filling with mayonnaise, Dijon mustard, and fresh chives, spread between slices of soft white sandwich bread. The sandwich is lightly buttered and is best served at room temperature for optimal flavor and texture.
Ingredients
Scale
Egg Filling
- 6 soft boiled eggs, at room temperature
- 1 tbsp whole egg mayonnaise (S&W brand recommended)
- 2 tsp Dijon mustard
- 2 tsp finely chopped chives (or substitute green onion)
- 1/2 tsp black pepper
- 1/8 tsp cooking or kosher salt
Sandwich
- 8 slices soft white sandwich bread
- Soft salted butter, for spreading on bread
Instructions
- Mash egg: Place the soft boiled eggs in a bowl and crush them with a fork until mostly broken up. Then use a potato masher to mash them thoroughly. Aim for smaller bits of egg white to create a creamier filling texture.
- Prepare filling: Add the mayonnaise, Dijon mustard, finely chopped chives, black pepper, and salt to the mashed eggs. Gently stir all ingredients to combine. Taste and adjust salt carefully, as eggs require very little salt to enhance their flavor.
- Assemble sandwich: Butter each slice of bread lightly on one side. Divide the egg filling evenly among 4 slices of bread, spreading the filling evenly from edge to edge. Optionally trim the crusts for a neater presentation, then place the remaining slices on top and cut the sandwiches as desired.
- Serve: For best taste and texture, serve the sandwiches at room temperature. The creamy yolk and soft-set egg whites develop maximum flavor when not chilled.
Notes
- Refer to the recipe video for helpful visual guidance.
- The key to an excellent egg sandwich is using soft boiled eggs, not hard boiled, to achieve a creamy, mayonnaise-like yolk and tender whites that almost dissolve in your mouth.
- For a more structured filling and cleaner sandwich edges, refrigerate the filling before assembling.
Nutrition
- Serving Size: 1 sandwich
- Calories: 376 kcal
- Sugar: 4 g
- Sodium: 572 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 278 mg
