Introduction
Egg sandwiches are a delightful combination of creamy, flavorful filling tucked between soft slices of bread. This recipe showcases a soft-boiled egg filling that is simple yet rich in taste, enhanced by the tanginess of Dijon mustard and the freshness of chives. Perfect for breakfast, lunch, or a picnic, these sandwiches are satisfying and easy to prepare.
Detailed Ingredients with measures
Egg Sandwich Filling:
– 6 soft-boiled eggs, at room temperature
– 1 tablespoon whole egg mayonnaise
– 2 teaspoons Dijon mustard
– 2 teaspoons finely chopped chives (or substitute with green onion)
– 1/2 teaspoon black pepper
– 1/8 teaspoon cooking/kosher salt
Sandwich:
– 8 slices soft white sandwich bread
– Soft salted butter, for spreading on bread
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
4 sandwiches
Instructions
1. **Mash Eggs:** 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. Smaller egg white bits result in a creamier filling.
2. **Prepare Filling:** Add mayonnaise, Dijon mustard, chopped chives, black pepper, and salt to the mashed eggs. Gently stir to combine. Taste and adjust salt if necessary, but add with caution as eggs require minimal salt.
3. **Assemble Sandwiches:** Butter each slice of bread. Divide the egg filling evenly among four slices, spreading it from edge to edge. Top with the remaining slices of bread.
4. **Optional – Trim and Cut:** For a traditional presentation, trim the crusts off the sandwiches. Then, cut each sandwich into your desired shape, such as rectangles or squares. For extra neat edges, refrigerate the sandwiches for 1 hour before cutting; this firms the filling, allowing for cleaner cuts.
5. **Serve:** Always serve the sandwiches at room temperature for the best flavor.
Notes
– **Soft-Boiled Eggs:** To achieve soft-boiled eggs, boil water to a depth of 10 cm (4 inches). Gently place the eggs in the boiling water and set a timer for 8 minutes. After boiling, cool the eggs in a sink or large bowl of cold water for 10 minutes before peeling.
– **Mayonnaise:** Whole egg mayonnaise is creamier and less tangy than regular mayonnaise. Recommended brands include S&W, Hellman’s, and Kewpie.
– **Bread:** Soft white sandwich bread is preferred for this recipe. Using chewy, crusty artisan bread may cause the filling to ooze out when biting into the sandwich.
– **Storage:** The sandwiches can be stored in the refrigerator for up to 2 days. However, ensure they are brought to room temperature before serving to enjoy the full flavor.
Nutrition Information (per sandwich)
– Calories: 376
– Carbohydrates: 27g
– Protein: 15g
– Fat: 23g
– Saturated Fat: 10g
– Cholesterol: 278mg
– Sodium: 572mg
– Potassium: 181mg
– Fiber: 2g
– Sugar: 4g
– Vitamin A: 718IU
– Calcium: 113mg
– Iron: 3mg
Detailed Directions and Instructions
Mash Eggs
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. Smaller egg white bits result in a creamier filling.
Prepare Filling
Add mayonnaise, Dijon mustard, chopped chives, black pepper, and salt to the mashed eggs. Gently stir to combine. Taste and adjust salt if necessary, but add with caution as eggs require minimal salt.
Assemble Sandwiches
Butter each slice of bread. Divide the egg filling evenly among four slices, spreading it from edge to edge. Top with the remaining slices of bread.
Optional – Trim and Cut
For a traditional presentation, trim the crusts off the sandwiches. Then, cut each sandwich into your desired shape, such as rectangles or squares. For extra neat edges, refrigerate the sandwiches for 1 hour before cutting; this firms the filling, allowing for cleaner cuts.
Serve
Always serve the sandwiches at room temperature for the best flavor.
Notes
Soft-Boiled Eggs
To achieve soft-boiled eggs, boil water to a depth of 10 cm (4 inches). Gently place the eggs in the boiling water and set a timer for 8 minutes. After boiling, cool the eggs in a sink or large bowl of cold water for 10 minutes before peeling.
Mayonnaise
Whole egg mayonnaise is creamier and less tangy than regular mayonnaise. Recommended brands include S&W, Hellman’s, and Kewpie.
Bread
Soft white sandwich bread is preferred for this recipe. Using chewy, crusty artisan bread may cause the filling to ooze out when biting into the sandwich.
Storage
The sandwiches can be stored in the refrigerator for up to 2 days. However, ensure they are brought to room temperature before serving to enjoy the full flavor.
Cook techniques
Mashing Eggs
Start by crushing soft-boiled eggs in a bowl with a fork. For the creamiest filling, use a potato masher to achieve a fine consistency, ensuring smaller pieces of egg white.
Preparing the Filling
Incorporate whole egg mayonnaise, Dijon mustard, finely chopped chives, black pepper, and salt with the mashed eggs. Mix gently to keep the texture smooth and creamy.
Assembling Sandwiches
Butter each slice of soft white sandwich bread. Evenly distribute the egg filling over four slices, reaching the edges before topping them with the remaining slices.
Optional Trimming and Cutting
For an elegant touch, trim the sandwich crusts and cut into preferred shapes. Refrigerating sandwiches for about an hour before cutting will help achieve cleaner edges.
Serving Temperature
Ensure sandwiches are served at room temperature to enhance their flavors, making them more enjoyable.
FAQ
How do I cook soft-boiled eggs?
Boil water to a depth of 10 cm (4 inches). Place eggs gently in boiling water and cook for 8 minutes. Then, cool them in cold water for 10 minutes before peeling.
What type of mayonnaise is recommended?
Whole egg mayonnaise is recommended for its creamier texture and less tangy flavor. Brands such as S&W, Hellman’s, and Kewpie are great options.
Why is soft white sandwich bread preferred?
Soft white sandwich bread is preferred because it complements the creamy filling and prevents the filling from oozing out when biting into the sandwich.
Can I store these sandwiches for later?
Yes, sandwiches can be stored in the refrigerator for up to 2 days. Just remember to bring them to room temperature before serving for optimal flavor.
Conclusion
The egg sandwich filling provides a delightful blend of creamy texture and savory flavors, making it a perfect choice for any meal of the day. Its simplicity and ease of preparation allow for quick assembly, whether for a casual lunch or a more elegant gathering. By using soft-boiled eggs and a few flavorful ingredients, you achieve a satisfying and delicious result that can be enjoyed both fresh and stored for later.
Classic Egg Salad
Combine soft-boiled eggs with mayonnaise, chopped celery, and a hint of lemon juice for a traditional egg salad.
Avocado and Egg Sandwich
Add mashed avocado to the egg filling, enhancing the creaminess and adding healthy fats for a nutritious twist.
Spicy Egg Sandwich
Incorporate a dash of sriracha or chopped jalapeños into the filling for those who enjoy a bit of heat with their eggs.
Herbed Egg Filling
Experiment with different herbs such as dill, parsley, or basil instead of chives to create distinct flavor profiles.
Smoked Salmon Egg Sandwich
Layer smoked salmon on top of the egg filling for an elegant touch, perfect for brunch or special occasions.
Egg and Bacon Sandwich
Add crispy bacon strips to the sandwich for a heartier meal that combines savory and smoky flavors.
Open-Faced Egg Toast
Serve the egg filling on toasted bread with toppings like cherry tomatoes, arugula, and a sprinkle of feta cheese for a vibrant dish.
Vegetable Medley Egg Sandwich
Mix in finely chopped bell peppers, cucumbers, or spinach with the egg filling to boost its nutritional value and add texture.
