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Egg Sandwich Recipe
Ash Tyrrell

Egg Sandwich Recipe

I still remember the first time I made this egg sandwich for a lazy Sunday brunch, and I haven't gone back to my old version since. The filling turned out so silky and rich that I barely needed any mayonnaise at all. I made a batch for my family and they polished off every last bite within minutes
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Total Time 18 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6 eggs soft boiled and cooled to room temperature – the star of the show; soft boiled eggs give you a naturally creamy yolk that does most of the work for you
  • 1 tablespoon whole egg mayonnaise – whole egg mayo tastes richer and less sharp than regular mayo so it blends beautifully into the eggs
  • 2 teaspoons Dijon mustard – adds a gentle tang that balances the richness of the yolks
  • 2 teaspoons finely chopped chives – brings a fresh mild oniony bite; spring onion works well too if you're out of chives
  • 1/2 teaspoon black pepper – for a little warmth and depth
  • 1/8 teaspoon salt – eggs need surprisingly little salt so go easy here and adjust at the end
  • 8 slices soft white sandwich bread – soft bread holds the creamy filling without tearing or letting it ooze out
  • Soft salted butter for spreading – a thin layer keeps the bread from getting soggy and adds a subtle savory note

Method
 

  1. Bring a saucepan of water to a boil and gently lower in your eggs. Let them cook for about 8 minutes so the yolks stay soft and creamy rather than fully firm. Once done, transfer them to a bowl of cold water for about 10 minutes before peeling.
  2. Place your peeled eggs in a mixing bowl and break them up first with a fork. Once they're roughly broken down, switch to a potato masher and mash until smooth. The finer you mash, the creamier your final filling will be.
  3. Add the mayonnaise, mustard, chives, pepper, and salt to the mashed eggs. Stir gently until everything is evenly combined. Taste it before adding any extra salt, since eggs don't need much at all.
  4. Lay out your bread slices and spread a thin, even layer of soft butter on each one. This small step keeps the bread from soaking up moisture from the filling and adds a lovely richness to every bite.
  5. Spoon the egg filling generously onto four of the bread slices, spreading it all the way to the edges. This ensures every bite has that creamy filling instead of just plain bread around the edges.
  6. Top each sandwich with the remaining bread slices. Trim off the crusts if you like a neater look, then slice into rectangles, triangles, or fingers depending on how you plan to serve them.

Notes

  • I always let my boiled eggs cool completely before mashing, otherwise the filling turns watery
  • I mash the eggs really well with a potato masher instead of just a fork, since smaller egg bits make the filling far creamier
  • I go light on the salt at first and taste before adding more, because eggs take salt differently than most other foods
  • I chill my assembled sandwiches for about an hour before cutting whenever I want clean, neat edges for a party platter
  • I always use soft bread instead of a crusty loaf, since crusty bread tends to squeeze the filling out when you bite into it