Description
This classic egg sandwich recipe features a creamy, flavorful filling made from soft boiled eggs mashed to perfection and mixed with tangy Dijon mustard, mayonnaise, and fresh chives.
Ingredients
Scale
- 6 soft boiled eggs, at room temperature
- 1 tbsp whole egg mayonnaise (S&W brand recommended)
- 2 tsp Dijon mustard
- 2 tsp finely chopped chives (or substitute green onion)
- 1/2 tsp black pepper
- 1/8 tsp cooking/kosher salt
- 8 slices soft white sandwich bread
- Soft salted butter, for spreading on bread
Instructions
- Place the soft boiled eggs in a bowl and crush them initially using a fork. Once the eggs are mostly broken up, switch to a potato masher and mash the eggs thoroughly. Aim for small egg white pieces to ensure a creamy filling texture.
- Add the whole egg mayonnaise, Dijon mustard, finely chopped chives, black pepper, and a small pinch of salt to the mashed eggs. Gently stir everything together until well combined. Taste and adjust seasoning carefully, noting how little salt egg fillings typically require.
- Generously butter one side of each slice of bread with soft salted butter. Evenly divide the egg filling among 4 slices of bread, spreading it edge to edge. Optionally, trim the crusts off the bread for a neater presentation, then top with the remaining bread slices.
- Cut the sandwiches into desired shapes and serve immediately. For the best flavor, serve the sandwiches at room temperature. If preparing ahead, refrigerate briefly to firm up the filling for cleaner slicing.
Notes
- Best served at room temperature.
- Refrigerate briefly if preparing ahead.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sandwich
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 376
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 370 mg