Egg Sandwich

This creamy, dreamy egg sandwich is what I crave on lazy mornings, rainy afternoons, or anytime I just want something simple but soul-satisfying. Made with soft-boiled eggs for that melt-in-your-mouth texture, a touch of mayo, and a smidge of mustard — it’s a humble sandwich that feels surprisingly luxurious.

Why You’ll Love It

I didn’t expect to have strong opinions about egg sandwiches either — until I started making them this way. The secret? Soft-boiled eggs. Once I switched from the usual hard-boiled kind, I couldn’t go back. The creamy yolks practically blend themselves into a silky filling, and there’s no rubbery egg white to distract from the softness.

This sandwich is the kind of thing I turn to when I want something comforting without putting in much effort. It also brings a nostalgic feel — something about the soft bread and creamy filling makes me think of afternoon tea or lazy brunches where nothing needs to be fancy to feel good.

Ingredients You’ll Need

• Soft-Boiled Eggs: These are the heart of this recipe. Boil them for 8 minutes, and you’ll get just-set whites with creamy yolks that help create a naturally rich filling. They’re easier to mash and way more flavorful.
• Mayonnaise: Since the yolks do half the work, you only need a little mayo. I personally like using whole egg mayo — it’s got a rounder, smoother flavor. Hellman’s is my usual go-to, but use what you love.
• Dijon Mustard: Just a smidge gives a little tang and depth without overpowering the creamy eggs. It’s subtle but makes a difference.
• Chives: These add a pop of freshness and a bit of color. If I’m out of chives, finely chopped green onions work just fine.
• Salt & Pepper: Don’t skip the salt — but go easy. Eggs are strangely sensitive to seasoning. A little salt lifts everything without making it taste “salty.”
• Bread: Soft white sandwich bread works best. I’ve tried sourdough and crusty rolls, and while they taste great, they tend to squish the filling right out. Stick with soft bread if you want that classic tea sandwich vibe.

Tips and Tricks

• Use a potato masher for smooth filling: I start with a fork but always finish with a potato masher. It’s the best way to get that ultra-creamy texture without pureeing it.
• Don’t skip the butter: A thin layer of butter on the bread adds a bit of richness and acts as a barrier to keep the filling from making the bread soggy if it sits for a bit.
• Refrigerate before cutting (if needed): If you’re making these for a gathering or want picture-perfect edges, chill the sandwich for an hour before slicing. Just remember to bring them back to room temperature before serving — the texture is much better.
• Soft-boiled eggs tip: Run them under cold water immediately after boiling, then peel gently. Older eggs peel easier, which saves time and frustration.

Make-Ahead Tips

If you’re planning to serve these for brunch or a picnic, you can prep the filling a day ahead and store it in an airtight container in the fridge. Just make sure to give it a quick stir before using.

You can also assemble the sandwiches a couple of hours in advance. Just keep them wrapped tightly in plastic wrap and store them in the fridge. They hold up surprisingly well if you use butter on the bread to create that barrier.

Serving Suggestions

I love serving these cut into finger sandwiches when I’m hosting friends for tea or a light lunch. They’re also great for road trips or lunchboxes — something about them feels timeless and comforting. Add a side of crisp veggies or chips, and you’ve got a simple, satisfying meal.

Sometimes I’ll even toast the bread lightly and add a slice of tomato or a handful of arugula if I want to dress it up a little more.

Storage

If you have leftovers (which rarely happens), keep the filling and bread separate. The filling will last about 2 days in the fridge. Once assembled, the sandwich is best eaten the same day — soft bread tends to get soggy overnight.

If you do need to store assembled sandwiches, wrap them tightly and refrigerate. Eat within 24 hours for best texture.

FAQs

Can I use hard-boiled eggs instead?
You can, but the texture won’t be as creamy. Hard-boiled eggs are firmer and drier, so you may need more mayo to loosen the filling. I really recommend trying it with soft-boiled at least once — it’s a game changer.

What if I don’t have Dijon mustard?
A tiny bit of yellow mustard or even a dash of vinegar can add the acidity you need. But Dijon is smooth and subtle, which makes it ideal here.

Is this sandwich freezer-friendly?
Not really. The eggs don’t thaw well, and the bread can get gummy. It’s best made fresh or assembled a couple hours in advance.

Can I add anything else to the filling?
Sure! A pinch of paprika, a little chopped pickle, or even a tiny bit of curry powder can give it a fun twist. Just don’t overdo it — the egg flavor should still shine.

Final Thoughts

This egg sandwich might seem simple, but once you try it with soft-boiled eggs and a light hand on the extras, it becomes something special. It’s creamy, satisfying, and endlessly adaptable — the kind of humble comfort food that always delivers. Whether you’re packing lunch, hosting tea, or just need a quiet moment with a good sandwich and a cup of something warm, this one’s worth keeping in your back pocket.

Also try these Sandwich recipe:-

• Club Sandwich
• Crispy Fried Chicken Sandwich
• Fried Chicken Sandwich