Egg Sandwich Filling
This creamy and flavorful Egg Sandwich Filling recipe is the ultimate way to elevate your lunch game! Combining perfectly boiled eggs, rich mayonnaise, a tangy hint of Dijon mustard, and fresh chives, this spread delivers a delicious balance of textures and flavors that’s both comforting and satisfying. A pinch of smoky paprika adds a delightful optional twist, while a touch of salt and black pepper enhances the natural savory goodness of the eggs. Ready in just 20 minutes, this versatile filling is perfect for crafting hearty sandwiches, stuffing flaky croissants, or layering into wraps. Whether you’re meal prepping or whipping up a quick bite, this classic recipe is a must-have for a crowd-pleasing, protein-packed meal idea.
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Recipe Information
Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
Instructions
Place 6 large eggs in a medium-sized saucepan and cover them with cold water until the water level is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid, remove it from the heat, and let the eggs sit in the hot water for 10-12 minutes.
Prepare an ice bath by filling a large bowl with ice and cold water. Once the eggs are done cooking, transfer them to the ice bath immediately and let them cool for about 5 minutes.
Gently crack the eggs and peel off the shells. Rinse them under cold water to remove any remaining shell fragments.
Chop the peeled eggs into small chunks and place them in a medium mixing bowl.
Add 4 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 2 tablespoons of finely chopped fresh chives, 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and 0.25 teaspoons of paprika (if using) to the bowl with the chopped eggs.
Gently stir the mixture until all the ingredients are evenly combined. Adjust the seasoning to taste if necessary.
Use the egg sandwich filling immediately or cover and store it in the refrigerator for up to 3 days. Serve it between slices of bread, on a croissant, or in a wrap.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 175 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
