Soft Egg Salad Sandwich
Super Simple & Delicious Egg Salad Sandwich Recipe
Enjoy a delightful brunch at home with this easy-to-make, creamy, and moist egg salad sandwich recipe. Perfect for a quick meal or a delightful snack for kids, this recipe uses simple ingredients that anyone can master.
Egg Salad Filling Ingredients
- 5 large eggs
- 4 Tbsp mayonnaise (approx. 60g)
- 1 Tbsp sweetened condensed milk (approx. 15g)
- 1 Tbsp mustard (whole grain or Dijon recommended)
- Pinch of black pepper
- 2 pinches of salt (approx. 0.5g)
Cooking Instructions
Step 1
Before boiling the eggs, let them sit at room temperature for about 30 minutes. This temperature adjustment helps prevent the eggshells from cracking due to thermal shock when placed in hot water. Fill a pot with ample water and add 1 tablespoon of salt and 1 tablespoon of vinegar. Once the water reaches a boil, gently lower the eggs into the pot. For soft-boiled eggs, cook for 9 minutes; for hard-boiled eggs, cook for 13 minutes. After boiling, immediately transfer the eggs to an ice bath to cool them down, which also makes peeling easier.
Step 2
While the eggs are boiling, prepare your bread slices. Toast them in a toaster until golden brown. This adds a delightful crunch to your sandwich, enhancing its overall texture and flavor. If you prefer a softer sandwich, you can skip the toasting step and use the bread as is.
Step 3
Carefully peel the shells off the boiled eggs. Place the peeled eggs in a clean bowl, ready for the next step.
Step 4
Separate the yolks from the egg whites. Place the yolks in a separate bowl and mash them thoroughly with a fork until smooth and creamy. Ensure there are no large lumps for a consistent texture.
Step 5
Finely chop the separated egg whites. You can use a knife or even mash them with the fork used for the yolks. Aim for uniform pieces. These chopped whites will be mixed with the mashed yolks to form the base of the filling.
Step 6
Now, let’s make the delicious egg salad filling. To the bowl with the mashed yolks, add 4 tablespoons of mayonnaise, 1 tablespoon of sweetened condensed milk, and 1 tablespoon of mustard. Season with 2 pinches of salt and a sprinkle of black pepper for enhanced flavor. The condensed milk adds a subtle sweetness that beautifully balances the savory elements.
Step 7
Gently mix all the ingredients together using a spatula or the fork. Stir until the yolks, whites, and seasonings are well combined. Be careful not to overmix, as this can break down the egg whites too much; a gentle fold is best.
Step 8
Spread a generous amount of the prepared egg salad mixture evenly over one slice of the toasted bread. Make sure to cover the surface all the way to the edges for a satisfying bite.
Step 9
Top with the second slice of bread to complete your delicious egg salad sandwich! You can cut it in half before serving if you like. Enjoy your delightful brunch with this soft and creamy egg sandwich!
