A rich, cloud-soft egg salad tucked between slices of good bread, dotted with chives, and carrying that gentle tang and creaminess that makes the whole thing feel like edible comfort.
INGREDIENTS (Serves 2 hefty sandwiches)
For the egg salad
6 large eggs
3 tablespoons mayonnaise
1 tablespoon yellow mustard (or Dijon if you want sharper flavor)
1 tablespoon softened butter (optional, but adds luxurious richness)
1 teaspoon lemon juice or white vinegar
1 tablespoon finely chopped chives or green onions
1 tablespoon finely diced celery (optional for crunch)
1 small garlic clove grated OR a pinch of garlic powder
1/4 teaspoon salt
Black pepper to taste
For assembling
4 slices of thick bread (brioche, sourdough, or country loaf)
Butter for toasting (optional)
Extra chives for garnishing
🥚 STEP 1: Boil the eggs the right way
Perfect eggs are the soul of this sandwich. Here’s the foolproof method:
- Place the eggs gently in a pot and cover them fully with cold water.
- Bring the water to a brisk boil.
- Once boiling, cover the pot, turn off the heat, and let the eggs sit undisturbed for 10–11 minutes.
- Immediately transfer the eggs to ice water and let them chill 5 minutes.
- Peel them. The shells should slip off like they were never attached at all.
This method prevents green rings, chalky yolks, or rubbery whites.
✨ STEP 2: Chop the eggs — but not too small
To get that texture like in the picture:
Chop 4 eggs finely.
Chop 2 eggs into larger chunks.
The mixture becomes creamy AND chunky at the same time, giving every bite a good personality.
🥣 STEP 3: Make the dreamy dressing
In a bowl, mix:
mayonnaise
mustard
butter (this ties everything together and makes it extra smooth)
lemon juice or vinegar
chives
garlic
salt
pepper
Stir until it becomes glossy and smooth. It should look like a pale golden ribbon.
Taste it here — it should be slightly tangy, lightly salty, and full of flavor.
🍳 STEP 4: Fold eggs into the dressing
Add the chopped eggs into the bowl.
Use a spoon or spatula to gently mix everything, but don’t beat it into paste.
You want swirls of yolk, bits of white, and pockets of creamy dressing.
Let the mixture rest 10 minutes.
This short rest transforms it from “good” to “divine”.
🍞 STEP 5: Prepare the bread
You can use the bread straight from the loaf, but lightly toasted bread adds contrast.
Options:
- Soft & pillowy (like in the picture)
No toasting. Just fresh slices to soak up the creamy filling.
- Crisp edges with soft middle
Lightly butter both sides and toast in a pan until only the edges crisp.
- Golden and fully toasted
Toast the bread until it’s warm and crunchy.
Any of these work beautifully.
🥪 STEP 6: Assemble the sandwich
- Place a thick mountain of egg salad on the first slice of bread.
- Sprinkle more chopped chives on top.
- Close with the second slice or keep it open-faced.
Press very gently so it settles but doesn’t ooze out the sides.
🌟 Chef Tips (for next-level egg salad)
- Add butter to the egg salad
It gives a velvety finish and smooth richness you won’t get from mayo alone.
- Use both chunky and finely chopped eggs
This creates layers of texture instead of a mushy spread.
- Rest before eating
Ten minutes lets the flavors mingle like old friends.
- Try flavored mustards
Honey mustard adds sweetness, Dijon adds sharpness, spicy mustard adds warmth.
- Bread matters
Thick-cut slices hold the salad better and create that satisfying sandwich architecture.
🥗 Optional Add-Ins
Try these variations if you ever want to remix the recipe:
Paprika or smoked paprika
A spoon of relish or chopped pickles
A touch of hot sauce
Dill instead of chives
Diced red onion
Yogurt mixed with mayo for a lighter version
Crumbled bacon for a smoky twist
🍽 Serving Ideas
Serve with:
A handful of kettle chips
Fresh cucumber slices
Pickles
Tomato soup
A simple green salad
Great for breakfast, lunch, picnics, school meals, or midnight cravings.