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Home Egg Recipes

Egg sandwich

By:Nagi
Published:27 Mar '23Updated:31 Mar '23
79 Comments
Recipe v Video v Dozer v

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 melt in your mouth.

Picking up Egg sandwich

Egg sandwich thoughts

You wouldn’t think that someone would have so many opinions about a simple egg sandwich, but as I sat down to write this recipe, it turns out I do! Here’s my egg sandwich thought-dump, roughly in care-factor order:

  1. No rubbery bits of whites – I don’t like little firm bits of egg whites in what should be a creamy egg filling. So I use soft boiled eggs with soft just-set egg whites, rather than hard boiled eggs which is more common in standard egg sandwiches.

  2. Semi homemade mayo – Soft boiled eggs = creamy yolk = practically makes its own semi-homemade mayonnaise. It’s so good! Better flavour and more luxurious with less mayonnaise required.

  3. No celery. I know that might be an unpopular opinion but crunchy bits in a creamy egg filling, no matter how small or finely sliced, just don’t appeal to me. Goes in the same bucket as #1.

  4. Soft bread is best. Too much filling oozes out when you bite the sandwich if you use chewy, crusty artisan bread like sourdough.

So, if all that sounds good to you, then let me introduce to the egg sandwich of your dreams!

Picking up Egg sandwich

Creamy egg sandwich filling

Here’s an up-close-and-personal look at the filling. The left photo is just soft boiled eggs mashed up. You can see that it’s already pretty creamy, even before adding the mayonnaise! Then the photo on the right is the finished filling after adding the mayonnaise and mustard.

Egg sandwich filling
Filling before adding mayo
Egg sandwich filling
Filling after mayo

What you need for my egg sandwich

As already emphasised a number of times (reeks of passion, right??!), the key ingredient here is soft boiled rather than hard boiled eggs! With creamy yolks, you only need a mere dab of mayonnaise and smidge of mustard for a creamy, luxurious filling.

If you don’t have chives, substitute with finely minced green onion.

Ingredients for Egg sandwich
  • Soft boiled eggs – The creamy yolk gives you a head start on the creamy sauce so we only need 1 tablespoon of mayonnaise for 6 eggs (4 sandwiches). So we’re sort of making a semi-homemade mayonnaise here!

  • Mayonnaise – Whole egg mayo is creamier and less tangy than normal mayo. My favourite brand is S&W (Australia), followed by Hellman’s and Kewpie (equal second).

  • Dijon mustard – For flavour and a touch of tang.

  • Chives – For freshness and nice green bits in our filling.

  • Salt – Just 1/8 teaspoon! Trust me on this. Egg is weirdly salt adverse. The opposite of potatoes which can take loads of salt!

Best bread for egg sandwiches

As for the bread, you can really use anything you want though for traditional tea-type sandwiches (like pictured), soft white sandwich bread is the go. My only tip is to avoid crusty, chewy artisan bread (like sourdough). Filling ooze issues. Stick with soft bread!

Bread for Egg sandwich

How to make egg sandwiches

And the making part:

How to make an Egg sandwich
  1. Cook soft boiled eggs and peel (8 minutes in boiling water). For full directions see my boiled eggs recipe, but I’ve included abbreviated directions in the recipe card below.

  2. Mash the eggs using a fork to get it started, then a potato masher. The finer you mash, the creamier your filling! Once well mashed, you’ll see your filling is already semi-creamy.

  3. Filling – Stir in the mayo, mustard, chives, salt and pepper.

  4. Spread butter on the bread.

  5. Spread filling on bread, from edge to edge!

  6. Crusts – If you’re going for quaint English tea sandwiches, trim the crusts off then cut to your desired shape. The sandwiches pictured in post have been cut into 3 rectangles (4 sandwiches cut into a total of 12 finger sandwiches).

    TIP: For extra neat edges, refrigerate the sandwiches for 1 hour before cutting. This will set the filling so you can cut more neatly. But be sure to serve at room temperature!

Egg sandwiches ready to be eaten

And there you have it! My egg sandwich. I know there are recipes out there with more bells and whistles, using fancier ingredients like creme fraiche, perhaps a smidge of curry powder, and other add-ins.

But to me, all that is unnecessary if you use soft boiled eggs. This is one of those recipes where the end result is so much more than the sum of its parts. I hope you give it a go! Let me know what you think if you do. And also, you know I always love hearing your thoughts on my thoughts on matters of food. Do you disagree with my position on soft boiled eggs? Do you think celery is mandatory? Fancier bread? Bring on the egg sandwich debate! 😂 – Nagi x


Watch how to make it

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Close up of Egg sandwich

Egg sandwich

Author: Nagi
Prep: 10 mins
Cook: 8 mins
Egg cooling time: 10 mins
Lunch, Sandwich
Universal, Western
5 from 16 votes
Servings4 full sandwiches
Tap or hover to scale
Print
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.

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 slices 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!

Recipe Notes:

1. 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)
2. 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).
3. 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!!
4.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.
5. 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 (63%)Polyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 278mg (93%)Sodium: 572mg (25%)Potassium: 181mg (5%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 718IU (14%)Vitamin C: 0.1mgCalcium: 113mg (11%)Iron: 3mg (17%)
Keywords: egg salad, egg sandwich
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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79 Comments

  1. Paul says

    April 3, 2023 at 7:36 am

    Hi Nagi

    I agree Bakers Delight is the best fresh bread especially the Hi fibre Low Gi loaf it lasts longer than “normal” white please try it next time !
    Cant wait to smash some egg sangas 🙂

    Reply
  2. Angela says

    March 30, 2023 at 7:20 am

    Hi Nagi. In today’s post the egg sandwich link brought me right here but the get the recipe button took me too roast leg of lamb. Oops. 😏

    Reply
    • Paul says

      April 3, 2023 at 7:37 am

      Yup me too, easy fix just type egg in search 🙂

      Reply
      • Angela says

        April 3, 2023 at 8:58 am

        Thanks Paul. I got it. I was just trying to help Nagi out. Turns out I’m about the millionth person to let her know. Sorry Nagi. 🙄

        Reply
  3. Kerynn says

    March 30, 2023 at 6:50 am

    OMG I LOVE a good egg sandwich!!! This simple recipe looks fabulous. I’m inspired! These are going in my belly today! I’ll let you the result

    Reply
  4. Ydnas says

    March 30, 2023 at 2:41 am

    5 stars
    Fabulous. I’d made this the other day (comments under how to boil an egg!) I am going to make again today to try it with some mustard. Would freeze-dried chives work?

    Your book arrived yesterday (Mar 28) from Amazon. It is very heavy! Spent a couple of hours going over every page. No, there are not too many pics of Dozer. My favourite in the book is page 262 with him looking at the bones from the lamb shanks. He looks so young in that one 🙂

    Loving you from Toronto.

    Reply
  5. Hilary says

    March 29, 2023 at 6:40 pm

    5 stars
    I make mine like this, but with the addition of ‘mustard and cress’ – that tiny-leaved salad addition found in a plastic growing tub in the fresh veg section of a supermarket (uk) – just snip it off with scissors….it adds a certain something to the basic recipe. I would agree with the no celery rule!
    Thanks for the tips I picked up – no idea why I’ve never shelled eggs under water….tried it yesterday and it really was life-changing!!

    Reply
  6. BEV says

    March 29, 2023 at 12:49 pm

    Hi Nagi & Dozer,

    This looks great! My daughter loves egg salad sammies! We will give yours a try.

    Just received my “DINNER” cookbook – finally! It’s beautiful! We’re here in Pennsylvania, USA. Hubby can’t wait for me to use it. I’m looking forward to it, too! Worth the wait!

    Love to you both!

    Reply
  7. Mary says

    March 29, 2023 at 12:33 pm

    Just received my cookbook in US. Truly beautiful and well layed out! Can’t wait to start cooking. Seriously, outstanding job Nagi!!

    Reply
  8. Christy says

    March 29, 2023 at 10:44 am

    This looks delicious! I just got your beautiful Dinner book from Amazon! I have been waiting for so long and now I finally have it in my hot little hands. It’s truly beautiful. Can’t wait to get started cooking from it.

    Reply
  9. Lee says

    March 29, 2023 at 10:35 am

    Looks great.
    I just received my cookbook and have spent the last hour turning pages and greedily eyeing all the recipes. There is only one problem … I don’t know what to try first!!
    Best wishes to you and Dozer from North Carolina, USA.

    Reply
  10. Cathleen says

    March 29, 2023 at 4:48 am

    forgot to add…this recipe looks fab. I’ll be giving it a try.

    Reply
  11. Cathleen says

    March 29, 2023 at 4:48 am

    Your book arrived about 10 mins ago!!! I’m so excited 🙂
    I got to watch a tour of your to-die-for kitchen over the weekend…and today I received The Book. It doesn’t get much better than this!!!!!!

    Reply
  12. Eloise Witham says

    March 29, 2023 at 4:00 am

    5 stars
    We tried this recipe with fancy eggs from a friend with chickens, and we edited the ratio of mustard to mayonnaise a little, as the Dijon mustard we had was very powerful! But this was definitely the most wonderful egg sandwich I’ve ever tried; so flavoursome and tasty. Thank you, Nagi, for another super recipe 🙂

    Reply
  13. nratt says

    March 29, 2023 at 2:01 am

    Looking forward to giving this a try. It’s similar to my own, although I use ¼ tsp dry mustard (to 4-5 eggs) rather than Dijon. I also add 1 tblspn cream — if I have it, half-and-half if I don’t. And I agree, no celery. I don’t like clumps of other stuff in my egg salad; I’m also suspicious of the chives, but I’ll try. Thanks. Very much enjoy your site and your recipes. Awaiting arrival of your cookbook here in the USA.

    Reply
  14. Ernesta Sankauskaite says

    March 28, 2023 at 8:54 pm

    5 stars
    I’m having right now for breakfast. Definitely best egg filling I made. Egg sandwich on another level.

    Reply
  15. Go the wrong link.... :) says

    March 28, 2023 at 7:30 pm

    I bet the the first word you said when you worked that out wasn’t Dozer… 🙂

    Reply
    • Nagi says

      March 28, 2023 at 10:39 pm

      What I said would’ve made sailors blush 😂

      Reply
      • Dean Hooley says

        March 29, 2023 at 11:42 am

        As a web designer myself, I totally understand. 😆😆

        Reply
  16. Ruth Koger says

    March 28, 2023 at 2:19 pm

    I’m absolutely with you on no celery. An interesting add I love is pepper stuffed green olives. Just a few, sliced.
    Love your posts, Nagi. And love Dozer of course!
    Ruth Eileen in Maine, usa

    Reply
  17. Tracy says

    March 28, 2023 at 1:19 pm

    5 stars
    Perfectamundo!

    Reply
  18. Trish says

    March 28, 2023 at 10:12 am

    Hard boiled eggs don’t live in my house, neither does celery. My filling is almost identical to this and I like to have some on hand for toast in the morning 💐

    Reply
  19. SNL says

    March 28, 2023 at 9:22 am

    I find mustard too assertive when making egg sandwiches so instead I add lemon juice for acidity. Sounds odd but really brings the egg alive without taking over. Love the addition of chives, have to try that next time. For a veg option – I either add a handful of sweetcorn or serve with lettuce and radish – team crunch! But I agree creamier egg filling without the grease from too much mayo is a beautiful thing! Oh and I love that egg filling works with all types of bread – white, oatmeal, wholemeal seeded, brown bread.

    Reply
  20. Trevor Hamilton says

    March 28, 2023 at 8:20 am

    There seems to something wrong I touch the heart to bring up my saved recipes but nothing happens

    Reply
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