Description
This classic egg sandwich recipe features creamy mashed soft-boiled eggs combined with mayonnaise, Dijon mustard, and chives, elegantly seasoned with black pepper and a touch of salt. Served on buttery soft white sandwich bread, this easy-to-make sandwich is perfect for a satisfying breakfast or lunch with a delicate balance of flavors and textures.
Ingredients
Scale
Egg Filling
- 6 soft boiled eggs, at room temperature
- 1 tbsp whole egg mayonnaise (S&W brand preferred)
- 2 tsp Dijon mustard
- 2 tsp finely chopped chives (or substitute with 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 using a fork until mostly broken up. Then, use a potato masher to mash the eggs further, ensuring smaller bits of egg white remain for a creamier sandwich filling.
- Prepare Filling: Add the whole egg mayonnaise, Dijon mustard, finely chopped chives, black pepper, and salt to the mashed eggs. Gently stir all ingredients together to combine, tasting and adjusting salt cautiously, as eggs require very little seasoning.
- Assemble Sandwich: Butter each slice of soft white sandwich bread evenly. Spread the egg filling evenly across four slices of bread, covering edge to edge. Optionally, trim off the crusts and cut the sandwiches into desired shapes or sizes.
- Serve: Serve the egg sandwiches at room temperature for optimal flavor and texture. Enjoy immediately for best taste.
Notes
- Note 1: Soft boiled eggs should be at room temperature for easier mashing and blending with other ingredients.
- Note 2: Using whole egg mayonnaise such as S&W brand enhances the sandwich’s creaminess and flavor.
- Note 3: Soft white sandwich bread provides the best texture contrast and softness for this sandwich.
- Note 4: Trimming crusts is optional and can make the sandwiches more appealing, especially for children or finger food presentations.
