A Faster Egg Salad Sandwich Has Arrived

scrambled egg salad sandwich

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As far as sandwiches go, egg salad sandwiches are one of my favorites to eat. While I enjoy eating them, making them is another matter entirely as they involve a fair bit of work, especially if you don’t happen to have some boiled eggs laying around. This easy hack remedies that problem by cutting out a whole bunch of steps.

scrambled egg salad sandwichscrambled egg salad sandwich

Instead of using boiled eggs, you just scramble some eggs and form them into a patty as they’re setting. Then, just drop the egg patty between two slices of bread slathered with a mixture of dijon mustard and mayonnaise. No need to boil eggs, no need to peel them, no need to chop them. From start to finish, this sandwich comes together in about 5 minutes, which means it takes less than 1/3 of the time it would take to make a regular egg salad sandwich.

scrambled egg salad sandwichscrambled egg salad sandwich

So how does the taste compare? Biting into the sandwich, the texture is admittedly a bit different (not in a bad way), but once you start chewing, you’d be hard-pressed to tell the difference. If anything, I think I may like the texture of this sandwich a bit better than the usual egg salad sandwich because it doesn’t have the chalky texture and sulfur smell that a sandwich made with hard-boiled eggs can have.

scrambled egg salad sandwichscrambled egg salad sandwich

A generous layer of dijon mayo provides all the great creamy flavor that a regular egg salad sandwich has, and because the yolk is more evenly distributed, the sandwich has better visual appeal, than the more traditional version of this classic.

scrambled egg salad sandwichscrambled egg salad sandwich

Scrambled Egg Salad Sandwich

egg salad sandwich

No need to boil eggs, no need to peel them, no need to chop them. This egg sandwich comes together in 5 minutes. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)

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Ingredients

  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 slices sandwich bread (crusts removed)
  • 3 eggs
  • Salt (to taste)
  • white pepper (to taste)
  • 1 tablespoon butter

Directions

  1. Mix the mayonnaise and Dijon mustard together in a small bowl and spread on both slices of sandwich bread.
  2. Break the eggs into a bowl, and season with salt and pepper to taste. Whisk together until there are no large lumps of egg white left, but there is still some variation in color.
  3. Add the butter to a non-stick frying pan over medium heat and melt the butter. Swirl the butter around the pan to coat evenly.
  4. Add the eggs and let them set a bit on the bottom before gently scrambling.
  5. Once the eggs begin to take shape, but are still a little loose, begin folding the edges over towards the center to make a patty about the size of your bread.
  6. Flip the egg over once to seal the seams.
  7. If you are eating the sandwich right away, put the egg between the two slices of sandwich bread and serve. If you plan to eat the sandwich later, let the egg cool completely before assembling the sandwich.

Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.