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.
PREPARATION TIME
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
Recipe Notes:
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.
