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.
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:
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.
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.
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.
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!
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.
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.
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!
How to make egg sandwiches
And the making part:
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.
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.
Filling – Stir in the mayo, mustard, chives, salt and pepper.
Spread butter on the bread.
Spread filling on bread, from edge to edge!
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!
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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Egg sandwich
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:
Nutrition Information:
Life’s too short for bland sandwiches!
Life of Dozer
No egg sandwiches for Dozer! 💨💨
Judy says
I am a dedicated egg sandwich fan, but never have I eaten an egg sandwich with celery in it – is that a Japanese thing, a Sydney thing, a Northern Beaches thing, or just a local sandwich shop thing?
I am looking forward to trying this recipe, if I can peel the soft boiled eggs properly!
Nagi says
I think it’s an American thing! I’ve seen so many recipes with celery in it. I tried it – and it was fine but preferred without! N x
Sean says
Most egg sandwich filling in the US has chopped celery…
Diamond says
I am totally with you on this one Nagi. I don’t usually put Dijon in mine but I tried it – YUM!
Tony says
Hummm egg and shredded lettuce sandwich. Goodness that’s going back. Usually mum mashed the eggs with Keen’s curry powder. Mayo sounds a nice touch.
Must rekindle my love of these sangers. Thanks for the nastalgic memory.
Steven Julians says
Surely the definitive egg sandwich is a fried egg – busted yolk – on white bread with a smearing of ketchup ? 😋
Seriously though, I’ll give this a go as, like you, I’m not a big fan of hard boiled eggs in a sandwich
Jane Campbell says
Looks good, but I would prefer wholemeal bread! Cheers.
Bernie says
Great recipe! I also make bacon and egg sandwiches by add in some fried, but not crisp, bacon. If the filling is prepared the day before the bacon flavour is better. Can also be used as a dip.
Tim says
I cook the eggs at work loose in the air fryer. Don’t have a way to boil otherwise. They come out perfect! Good hack.
Chris says
Nagi – your egg sandwich recipe is nearly perfect. It would be perfect if you used the eggs my backyard chickens gift me each day!
Joan says
Instead of salt, I mix in some Ponzu. It is incredible.
Rebecca says
One tip for cutting the crusts off and then into sections easily, is to use an old fashioned electric knife- because you are not pressing down, the bread doesn’t get squashed.
Also use for cakes such as a sponge cake……
I keep my (very) old knife just for this purpose !
Dennis O'Flynn says
I used your guide to boiling eggs and boiled to 8 minutes.
Should I have cooled them in cold water as per your hard egg boiled timing?
Tessa says
Nagi – you must have read my mind! I was only thinking yesterday that I must check whether Nagi has an egg sandwich recipe!!!
Thank you – can’t wait to try this!!
Emma h says
It took me reading through the whole recipe to realise there’s no curry powder added and yet I still wish to make them! They look more like Japanese egg sandwiches which excites me. Can’t wait to try it!
Lesley Wee says
Ah, this link worked. The other link that says “get recipe” took me to leg of lamb recipe. Anyway,
Sugoi Nagi. Some pretty cool tips for the humble egg sammy. I cannot wait to try.
Thanks yet again. You never stop working.
Hi Dozer 🐾🤩
Mike Lynch says
Navi,
The Egg Sandwich link at the top of the latest e-mail goes to the egg sandwich. The Et the Recipe link at the bottom of the email goes to Roast Lamb Leg with Gravy.
Dozer needs a Treat, just ask him!
Stay Safe
Michael says
Love my egg sandwiches 🥪.
And now I love them even more. Thanks Nagi.😋👍
Ben Caruth says
Hi Nagi, if I wanted to make curried egg how much curry powder would you add?
Thanks
S says
I enjoy 1 1/2tsp curry powder per 75g mayonnaise. Sorry I don’t use cups so can’t provide a conversion.