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Sliced Egg Sandwich with Mustard and Arugula Recipe

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4.1 from 66 reviews

A quick and delicious sliced egg sandwich combining creamy mayonnaise, tangy mustards, and horseradish, layered with hard-boiled eggs, crunchy pickles, and fresh arugula on toasted challah or brioche rolls. Perfect for a satisfying dinner or lunch in just 15 minutes.

Ingredients

Spread Ingredients

  • 1/4 cup mayonnaise
  • 1 tablespoon smooth dijon mustard
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons prepared horseradish
  • Salt and freshly-ground black pepper, to taste

Sandwich Ingredients

  • 2 soft challah, brioche, or potato rolls, split, or slices from a loaf
  • Butter, for toasting
  • 2 hard-boiled eggs, cold, peeled, and sliced
  • Thinly sliced pickles
  • Celery
  • Pickled onions
  • 2 cups fresh arugula, roughly torn

Instructions

  1. Prepare the spread: In a small bowl, whisk together the mayonnaise, smooth Dijon mustard, wholegrain mustard, and prepared horseradish. Season generously with salt and freshly ground black pepper to taste. Set aside.
  2. Toast the bread: Butter the insides of the rolls or bread slices lightly. Toast them in a skillet over medium heat until golden brown and crispy, then remove from heat.
  3. Assemble the sandwich: Spread a generous layer of the mustard-horseradish mayo mixture on each toasted bread piece. Layer evenly with sliced hard-boiled eggs, then add thinly sliced pickles, celery, and pickled onions for crunch and acidity.
  4. Add fresh greens: Top the sandwich filling with roughly torn fresh arugula for a peppery freshness and extra texture.
  5. Serve: Close the sandwich with the top bread piece, slice in half if desired, and serve immediately for best flavor and texture.

Notes

  • You can swap out pickles, celery, or pickled onions with other crunchy, tangy vegetables like radishes or cucumber slices.
  • Using challah, brioche, or potato rolls adds richness and softness that pairs well with the creamy spread and eggs.
  • For an extra kick, add a few drops of hot sauce or a pinch of cayenne pepper to the spread.
  • Hard-boil eggs by placing them in boiling water for 9-12 minutes, then cool in ice water to peel easily.
  • This sandwich is best enjoyed fresh but can be wrapped and refrigerated for up to 24 hours.

Find it online: https://justsosavory.com/sliced-egg-sandwich-with-mustard-and-arugula-recipe/