Egg sandwich

Name: Egg sandwich
Ingredients: 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!); 8 slices soft white sandwich bread (Note 3); Soft salted butter (, for spreading on bread)

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Total Time

18 minutes

Prep Time

10 minutes

Cook Time

8 minutes

Rating

(27)

Ingredients

4 servings

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!)
8 slices soft white sandwich bread (Note 3)
Soft salted butter (, for spreading on bread)

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Preparation

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Step 1

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.

Step 2

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!

Step 3

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)