Egg sandwich

Name: Egg sandwich
Prep time: 10 min
Cook time: 8 min
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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Prep Time: 10 minutes

Cook Time: 8 minutes

Servings: 4

Author : Nagi

egg salad egg sandwich

Ingredients

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6 soft boiled eggs (, at room temperature (Note 1))1 tbsp whole egg mayonnaise ((S&W brand best, Note 2))2 tsp dijon mustard2 tsp finely chopped chives ((sub green onion))1/2 tsp black pepper1/8 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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Instructions

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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)

Step 4

Serve: Always serve at room temperature, for best flavour!