Description
A delicious egg salad sandwich made with creamy egg filling and soft bread.
Ingredients
Scale
- 4 large eggs
- 4 slices of soft white bread (shokupan)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional)
- Salt, to taste
- Pepper, to taste
- Chopped chives or green onions (optional, for garnish)
- Butter, for spreading (optional)
Instructions
- Place the eggs in a saucepan and cover them with water. Bring to a gentle boil, then reduce heat and let simmer for 9-12 minutes.
- Remove the eggs from boiling water and place them in an ice water bath for 5 minutes to cool.
- Once cooled, peel the eggs and chop them into small pieces in a mixing bowl.
- Add mayonnaise, Dijon mustard (if using), salt, and pepper to the chopped eggs. Mash together until creamy and well combined.
- Lightly toast the slices of bread for extra texture. Optionally, spread a thin layer of butter on one side of each slice.
- Spoon the egg mixture onto one slice of bread and spread it evenly. Place another slice on top to create a sandwich.
- Cut the sandwich diagonally or into smaller rectangles, depending on your preference.
- Optionally, sprinkle with chopped chives or green onions for added flavor.
Notes
- This sandwich is best served fresh.
- Adjust seasoning according to taste.
- For a fun twist, add chopped celery or pickles to the egg mixture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg