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  • Writer's picturechefalisonbiebs

Egg Salad Sandwich

An excellent egg salad sandwich is one of my favorites. A quick and easy dish to prepare for a light meal, as a weekend brunch accompaniment, or with afternoon tea. Happy cooking!


Specialty equipment:

Fine mesh strainer


Chef notes:

Iceberg lettuce and dill pickles would be fantastic additions to this sandwich!


Yield: serves 2–3

Preparation time: 45 minutes–1 hour

Cook time: 12 minutes


6 large eggs

6 quail eggs

½ cup mayonnaise

1 tbsp lemon juice

2 tsp grainy mustard

½ tsp sweet paprika

2 green onions, chopped

Salt and fresh cracked black pepper to taste

Thick-cut Japanese milk bread

  • Fill a pot with water and bring it to a boil on high heat.

  • Add ice water to a large bowl and set aside.

  • Once the water is boiling, remove the pot from the heat and slowly lower the eggs into the water.

  • Turn the heat down to medium, place the pot back onto the heat, and simmer for 9 minutes.

  • Remove the pot from the heat to add the quail eggs then back to simmer for 3 more minutes.

  • Turn the heat off and remove the eggs from the pot into the ice bath to cool immediately.

  • Peel all the eggs and set the quail eggs aside.

  • Press the large eggs through a fine mesh strainer into a mixing bowl.

  • Add 3 tbsp of mayonnaise, lemon juice, grainy mustard, and paprika, and mix to combine. Season with salt and black pepper to taste.

  • Spread mayonnaise on either side of two pieces of milk bread.

  • Sprinkle the green onions on one side and add the egg mixture to the other side.

  • Add three quail eggs down the center, close the sandwich, and cut it in half.

  • Serve your egg salad sandwich on its own or with a warm bowl of my Carrot Ginger Soup! Enjoy.

©chefalisonbiebs

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