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 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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!))
- 8 slices soft white sandwich bread ((Note 3))
- Soft salted butter (, for spreading on bread)
Instructions
- 1
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.
- 2
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!
- 3
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)
- 4
Serve: Always serve at room temperature, for best flavour!