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: 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: 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. 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! 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