Recipe video above. 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.
Prep time: PT10M
Cook time: PT8M
Rating
4.98 stars (36 reviews)
Keywords
egg salad, egg sandwich
Ingredients
6 soft boiled eggs (, at room temperature (Note 1))
2 tbsp whole egg mayonnaise
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)
Categories
Lunch
Sandwich
Cuisine
Universal
Western
Steps
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.
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!
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)
Serve: Always serve at room temperature, for best flavour!
Nutitrion
Serving Size: 1 serving
Calories: 376 kcal
Carbohydrates: 27 g
Protein: 15 g
Fat: 23 g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 278 mg
Sodium: 572 mg
Sugar: 4 g
Unsaturated Fat: 10 g
Reviews
Carole on 2026-09-25 (5 stars): These are fantastic. I use a potato rice for the eggs and it is brilliant.
Ruby Knight on 2026-02-26 (5 stars): My husband made these for me after I had a tonsillectomy. They were absolutely beautiful, and just bout all I ate for the first 3 days after surgery. We’ve made them many times since and they’re always excellent.
Nari in Thun on 2025-11-19 (5 stars): Simple yet (or that's why) great! My kids ask for this again and again. Thanks Nagi :)
Shane Sundaram on 2025-04-20 (5 stars): Love this recipe, its on my rotation!
Michelle on 2025-04-12 (5 stars): So good!! I think Nagi wanted the Japanese-style egg sandwich hence the mashing. I only mashed mine incessantly with a fork though because my silicone masher broke years ago and I never replaced it. Sad face! I took out (threw away) 2 yolks because nobody needs those cholesterol! 😂 Will be making again definitely! Thank you, Nagi!
Sarah on 2025-02-04 (5 stars): This recipe is fire! I'm used to an egg salad with relish (dill or sweet) and yellow mustard so I wasn't sure what to expect, but it was so yummy! Like a sophisticated egg salad. I think that I could use the ingredients and even turn it into a soft scrambled egg sandwich sometime. I knew I had to trust Nagi! This site is the BEST!
SUZANNE DAVIDSON on 2025-01-24 (5 stars): delicious...just the way i like it
euge on 2025-01-14 (5 stars): amaaazing! and super quick to do, with dijon its good but without it for me its even better
Amy on 2025-01-06 (5 stars): Simple and tasty. Got some compliments from family when I made this for lunch :)
Sharon on 2024-12-13 (4 stars): Another great recipe. I use an egg slicer ( like my mother used to have years ago) . Slice one way , turn and slice the other way . Makes little egg squares easy to mash.
Paula on 2024-11-18 (5 stars): So simple yet so tasty. 😊
Susan on 2024-09-11 (5 stars): Awesome egg sandwich. When done perfectly there’s nothing to beat it. And this is perfect.
My pet hate is also rubbery white bits. I always thought it was just me who likes everything about egg sandwiches except the nasty rubbery white bits. This recipe works and produces the egg sandwich from heaven.
Rita on 2024-08-06 (5 stars): Dear Nagi. I'm late to to your fan club and rarely write reviews, but this egg recipe is fantastic. No more egg "salad" for me, ever again. I've tried a number of your recipes, all excellent, and I notice that simplicity is often the key. Sometimes just let the main ingredient shine with a tiny bit of support and a tender touch. Bingo on this one. A total surprise.
I also would like to suggest another way of shelling the eggs, esp for this in between level of cooked eggs (ie not runny/not hard). In Germany I learned to lop off just the top of a soft (runny) egg in an egg cup with a knife. Sharp tap, sharp knife and cut through. With these 8 minute eggs, cut half way down the egg, all the way through and scoop out with a spoon. All of the egg is easily scooped out and your left with 2 complete half shells. No water, no little pieces. I think it works really well on these eggs since the yolk is not runny and the whites aren't rubbery.
I seriously love eggs. They are amazing - as are you :) Thank you!
