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 melt in your mouth.

Egg sandwich thoughts

You wouldn’t think that someone would have so many opinions about a simple egg sandwich, but as I sat down to write this recipe, it turns out I do! Here’s my egg sandwich thought-dump, roughly in care-factor order:

  • No rubbery bits of whites – I don’t like little firm bits of egg whites in what should be a creamy egg filling. So I use soft boiled eggs with soft just-set egg whites, rather than hard boiled eggs which is more common in standard egg sandwiches.
  • Semi homemade mayo – Soft boiled eggs = creamy yolk = practically makes its own semi-homemade mayonnaise. It’s so good! Better flavour and more luxurious with less mayonnaise required.
  • No celery. I know that might be an unpopular opinion but crunchy bits in a creamy egg filling, no matter how small or finely sliced, just don’t appeal to me. Goes in the same bucket as #1.
  • Soft bread is best. Too much filling oozes out when you bite the sandwich if you use chewy, crusty artisan bread like sourdough.
  • So, if all that sounds good to you, then let me introduce to the egg sandwich of your dreams!

    Creamy egg sandwich filling

  • Cook soft boiled eggs and peel (8 minutes in boiling water). For full directions see my boiled eggs recipe, but I’ve included abbreviated directions in the recipe card below.
  • Mash the eggs using a fork to get it started, then a potato masher. The finer you mash, the creamier your filling! Once well mashed, you’ll see your filling is already semi-creamy.
  • Filling – Stir in the mayo, mustard, chives, salt and pepper.
  • Spread butter on the bread.
  • Spread filling on bread, from edge to edge!
  • Crusts – If you’re going for quaint English tea sandwiches, trim the crusts off then cut to your desired shape. The sandwiches pictured in post have been cut into 3 rectangles (4 sandwiches cut into a total of 12 finger sandwiches).
  • TIP: For extra neat edges, refrigerate the sandwiches for 1 hour before cutting. This will set the filling so you can cut more neatly. But be sure to serve at room temperature!

    And there you have it! My egg sandwich. I know there are recipes out there with more bells and whistles, using fancier ingredients like creme fraiche, perhaps a smidge of curry powder, and other add-ins. But to me, all that is unnecessary if you use soft boiled eggs. This is one of those recipes where the end result is so much more than the sum of its parts. I hope you give it a go! Let me know what you think if you do. And also, you know I always love hearing your thoughts on my thoughts on matters of food. Do you disagree with my position on soft boiled eggs? Do you think celery is mandatory? Fancier bread? Bring on the egg sandwich debate! 😂

    How to Make Strawberry Sauce

  • You wouldn’t think that someone would have so many opinions about a simple egg sandwich, but as I sat down to write this recipe, it turns out I do! Here’s my egg sandwich thought-dump, roughly in care-factor order:
  • Place everything, including the cornstarch mixture, into a medium saucepan. Mash the strawberries a bit with a wooden spoon or rubber spatula. This helps the release the juices and cooks down the strawberries.
  • Bring to a simmer and cook for 5 minutes. The sauce will begin to thicken.
  • Remove from heat and allow strawberry sauce to cool.
  • This is a chunkier style strawberry sauce, providing wonderful texture to no bake cheesecake, waffles, biscuits, and so much more. But the amount of strawberry chunks is up to you. For less chunks, mash up the strawberries a little more as the sauce cooks.

    Prefer a chunk-free sauce? For no strawberry chunks, blend the finished sauce in a blender until you reach your desired consistency.


  • 6 soft boiled eggs
  • 1 tbsp whole egg mayonnaise
  • 2 tsp dijon mustard
  • 2 tsp finely chopped chives
  • 1/2 tsp black pepper
  • 1/8 tsp cooking/kosher salt
  • 8 slices soft white sandwich bread
  • Soft salted butter
  • Instructions

  • 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!

  • Recipe by Nagi.