Egg Sandwich Recipe – Spring Onion & Buttered Bread Delight

Last Updated on 4 months by Neha Deshmukh

Egg Sandwich Recipe – Spring Onion & Buttered Bread Delight

Hey everyone! If you’re anything like me, sometimes you just crave something simple, comforting, and delicious. This egg sandwich recipe is exactly that. It’s a classic for a reason, and honestly, it’s been a lifesaver on busy mornings (or even lazy afternoons!). I first made this when I was a student, needing something quick and filling between classes, and it’s stuck with me ever since. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just any egg sandwich. It’s a perfect blend of creamy, savory, and fresh flavors. The spring onions add a lovely little zing, and the buttered bread… well, that just takes it to another level. It’s super easy to make, requires minimal ingredients, and is guaranteed to satisfy. Plus, it’s a fantastic way to use up those leftover hard-boiled eggs!

Ingredients

Here’s what you’ll need to whip up these delightful sandwiches:

• 3 hard-boiled eggs
• 1.5 tablespoons mayonnaise
• 1 tablespoon milk
• 0.25 teaspoon salt
• 0.25 teaspoon cracked black pepper
• 2 tablespoons chopped spring onions
• 6 slices of soft bread
• 3 teaspoons salted butter

Ingredient Notes

A few little things that can really make a difference in this recipe:

• Soft Bread is Key: Seriously, don’t skimp on the bread! You want something that’s going to be nice and yielding, not crusty. It really makes the sandwich easier (and more enjoyable!) to eat.
• Mayonnaise Matters: A good quality mayonnaise will really elevate the flavor. I prefer a full-fat mayo for the best creamy texture, but use what you love.
• Fresh Spring Onions: These add such a lovely freshness. If you only have regular onions, you can use a tiny bit, but spring onions are really the star here. They’re milder and add a beautiful color.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, halve your hard-boiled eggs and gently separate the yolks into a mixing bowl.
2. Now, add the mayonnaise, milk, salt, and pepper to the bowl with the yolks. Mash everything together until you get a really smooth and creamy paste. Don’t be afraid to put a little elbow grease into it!
3. Dice those egg whites and add them to the yolk mixture. Then, stir in the chopped spring onions.
4. Time for the bread! Trim off the crusts (optional, but I like it!) and lightly butter each slice.
5. Spread a generous layer of the egg filling onto one buttered bread slice, then top with another slice.
6. Finally, cut the assembled sandwich diagonally and serve immediately. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overmix: Overmixing the egg filling can make it a bit rubbery. Just mix until everything is combined.
• Butter to the Edges: Make sure you spread the butter right to the edges of the bread. This helps prevent the filling from seeping through.
• Gentle Pressure: When assembling the sandwich, don’t press down too hard, or the filling will squish out.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the mayonnaise for a good quality plant-based mayo and use a vegan egg substitute for the hard-boiled eggs. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread. There are some really good options available now.
• Spice Level: Add a tiny pinch of cayenne pepper to the egg filling for a little kick. My brother loves this!
• Breakfast/Brunch Adaptations: Add a slice of cheese or some sliced tomato for a more substantial breakfast or brunch sandwich.

Serving Suggestions

This egg sandwich is perfect on its own, but it also pairs well with:

• A side of fresh fruit
• A simple green salad
• A cup of chai (of course!)

Storage Instructions

This sandwich is really best served immediately. However, if you absolutely need to store it, wrap it tightly in plastic wrap and refrigerate for up to a few hours. Be aware that the bread might get a little soggy.

FAQs

Let’s answer some common questions:

• Is this sandwich best served immediately? Yes, absolutely! The bread will stay nice and soft, and the flavors will be at their best.
• Can I use different types of onions instead of spring onions? You can, but spring onions have a milder flavor that works really well. If you use regular onions, use a very small amount and chop them finely.
• What’s the best type of bread to use for this sandwich? Soft, white bread is traditional, but you can experiment with other soft breads like brioche or milk bread.
• Can I make the egg filling ahead of time? Yes, you can make the egg filling a day in advance and store it in the refrigerator. Just give it a good stir before using.
• How can I prevent the bread from getting soggy? Buttering the bread helps create a barrier. Also, don’t add too much filling, and serve the sandwich immediately.