Introduction

This classic egg sandwich is a creamy, flavorful twist on a simple favorite. Soft boiled eggs mixed with mayonnaise and mustard create a rich filling that’s perfect for any time of day. Easy to make and endlessly satisfying, it’s a great go-to for breakfast or a light lunch.

A close-up of a small square egg salad sandwich held by a woman's hand. The sandwich has two layers of soft white bread with a thick, creamy yellow egg salad filling speckled with green herbs, visible between the layers. In the background, there are multiple similar sandwiches stacked on a white marbled texture, some with small green lettuce pieces peeking out. The texture of the bread is soft and fluffy, and the filling looks smooth and rich. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 or kosher salt

8 slices soft white sandwich bread
Soft salted butter, for spreading on bread

Instructions

Step 1: Place the soft boiled eggs in a bowl and crush them with a fork. Once mostly broken up, use a potato masher to mash them thoroughly until the mixture is creamy with small pieces of egg white.

Step 2: Add the mayonnaise, Dijon mustard, chopped chives, black pepper, and salt to the mashed eggs. Gently stir to combine everything well. Taste and adjust the salt carefully, as eggs need surprisingly little salt.
Step 3: Butter each slice of bread generously. Divide the egg filling evenly among 4 slices, spreading it edge to edge. If desired, trim the crusts, then place the remaining bread slices on top and cut sandwiches to your preferred size and shape.
Step 4: Serve the sandwiches at room temperature for the best flavor and texture. Enjoy immediately or prepare ahead for a tasty snack.

Tips & Variations

Use freshly chopped chives for a mild onion flavor, or swap with green onions if preferred.
Trimming the crusts creates classic tea sandwich shapes, but leaving them on adds a nice texture contrast.
For extra creaminess, add a teaspoon of cream cheese or Greek yogurt to the filling.

Soft white bread works best for a tender bite, but you can experiment with whole wheat or multigrain variations.

Storage

Store any leftover egg filling tightly covered in the refrigerator for up to 2 days. Prepare sandwiches fresh for best texture, but you can refrigerate assembled sandwiches wrapped in plastic wrap for a few hours. Reheat is not recommended; serve cold or at room temperature.

How to Serve

A close-up image shows a two-layer egg salad sandwich held by a woman's hand. The sandwich is made with thick white bread slices with sesame seeds on the crust. Each layer is filled generously with creamy, chunky egg salad mixed with herbs and specks of black pepper. The egg salad is a pale yellow color and spills out slightly from the edges of the bread. Part of a soft-boiled egg with a bright yellow yolk is visible next to the sandwich. The sandwich sits on a wooden board against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use hard boiled eggs instead of soft boiled?

Yes, hard boiled eggs work well and are easier to prepare ahead of time. Just mash them thoroughly to create a smooth filling.

What if I don’t have mayonnaise or Dijon mustard?

You can substitute mayonnaise with Greek yogurt or sour cream, and replace Dijon mustard with yellow mustard or a mild mustard of your choice, keeping in mind the flavor will change slightly.