Egg sandwich

• portions: 4 servings
• temps total: 18 minutes

Ingrédients

6 soft boiled eggs (, at room temperature, Note 1)

1 tbsp whole egg mayonnaise (S&W brand best, Note 2)

2 tsp dijon mustard

2 tsp finely chopped chives (sub green onion)

1/2 tsp black pepper

1/8 tsp cooking/kosher salt (yes really, that's all!)

8 slices soft white sandwich bread (Note 3)

Soft salted butter (, for spreading on bread)

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!

Nutrition

• Calories: 376 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 10 g
• Acides Gras Trans: 1 g
• Cholestérol: 278 mg
• Sodium: 572 mg
• Glucides Totaux: 27 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 15 g