Quick Summary: A foolproof method for soft-boiled eggs that peel effortlessly every time. Lower eggs into boiling water, cook exactly 8½ minutes, plunge into ice bath. The egg salad recipe adds Dijon mustard and lemon zest for brightness. Prep: 15 min | Serves: 3
Jump to: RECIPE | Perfect Soft Boiled Method | Egg Salad Sandwich | Slow Carb? | FAQ
The secret to perfect soft-boiled eggs isn’t timing alone. It’s the ice bath. Plunging hot eggs into ice water shrinks them slightly from the shell, making peeling effortless rather than frustrating.
I tested this method repeatedly until it worked every single time. Lower eggs gently into boiling water, cook exactly 8½ minutes for soft-boiled (10½ for hard-boiled), then transfer immediately to a large ice bath.
The shells come off easily with no frustration of peeling half of the white part of the egg off!
The egg salad that follows in the recipe card below is simple: mayonnaise, Dijon mustard, lemon zest, and scallions. Creamy but not soupy. Add sliced radishes for crunch and you have a perfect lunch.
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How to Make Perfect Soft Boiled Eggs (Step by Step)
Before you make the sandwich you need some soft-boiled or hard-boiled eggs. Here is a tried and true method of getting perfect soft-boiled eggs that will peel effortlessly every time. Seriously!
Tip: If you want hard-boiled eggs, leave them in the boiling water for 10 1/2 minutes.
A Perfect Creamy Egg Salad Sandwich (Step by Step)
I like egg salad sandwiches to be creamy but not soupy. If this recipe is too creamy for you, just back off the mayo and mustard a bit.
Use the 3-step method above to peel 6 soft-boiled eggs and then follow these steps:
Tip: Make sure the white part of the eggs is mashed or chopped into small pieces. Large pieces of egg whites can be a bit rubbery.
Tip: Be careful with the addition of salt. Egg salad can become overly salty very quickly.
Flavor Additions & Substitutions
The recipe below is for a simple egg salad sandwich. There are tons of ways to add enhancements based on your flavor preferences.
Here are a few of my favorite additions/substitutions followed by the specific ingredients I used in the recipe card below:
- Smoked paprika: Adds warmth and color
- Romesco sauce: Here is a recipe for this Spanish tomato-almond-pepper condiment.
- Celery: Chopped, for crunch
- Purple onions: Instead of scallions, for sharper flavor
- Capers or pickles: For briny, pungent notes
- Chile paste or chile crunch: For heat (try this DIY recipe for salsa macha)
For the recipe below, these are the ingredients you will need. Add any of the enhancements above to customize.
Are Egg Salad Sandwiches Good for Slow-Carb Diets?
Eggs are perfect for low-carb eating: high protein, healthy fats, virtually no carbs. The mayonnaise and mustard are also low-carb.
The bread you choose is the main ingredient that is problematic for slow-carb diets. A couple of ways to lower the carbs is to opt for a lower-carb bread such as Ezekiel bread or alternatively to serve your sandwich as an open-faced egg salad sandwich.
Options:
- Lower-carb bread: Ezekiel bread or other sprouted grain breads
- Open-faced: Use one slice instead of two
- Lettuce wrap: Skip the bread entirely
- Bowl: Serve the egg salad over greens
I follow a lower-carb, high-protein approach and find that watching daily totals matters more than obsessing over individual meals. An egg salad sandwich fits fine in that framework.
More Recipes for the Sandwich Aficionado
Sandwiches are one of the most versatile and easiest ways to have a good lunch. Here are a few of my favorite sandwiches throughout the year:
- Open-faced turkey sandwich with red-eye gravy
- Niçoise salad as a pressed sandwich
- Pimento cheese sandwich for the Masters
- Mexican Fish Sandwich with Tajin Aioli
FAQ
An egg salad sandwich will last in the fridge for 3-5 days. Make sure it is stored in an airtight container and kept at a temperature below 40 degrees Fahrenheit. Egg salads with some of the more watery dressings or sauces might lose quality more quickly than a classic dressing of mayo, mustard, and lemon juice.
Soft-boiled: 8½ minutes. Hard-boiled: 10½ minutes. Both times assume eggs lowered into already-boiling water.
Lower them gently with a spoon or spatula. Dropping them causes cracking. If a shell cracks, the egg will float and won’t cook evenly.
It stops the cooking immediately and shrinks the egg slightly from the shell, making peeling much easier.
Not recommended. Frozen eggs become rubbery, and mayonnaise breaks down when thawed, becoming watery.
3-5 days refrigerated in an airtight container.
Eggs absorb salt quickly. Start with less salt than you think you need and adjust after mixing.
If it’s slow carb recipes you’re interested in, check out this category of over 70 slow carb recipes.
Creamy Egg Salad Sandwich
Equipment
- large bowl
- Medium bowl
Ingredients
- 6 eggs
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice from 1/2 large lemon
- 2 tablespoons chopped scallions
- ⅛ teaspoon salt
- 3 large radishes sliced thinly
- 6 slices soft bread I used a whole wheat
Instructions
For the Soft Boiled Eggs
- Bring a large pot of water to a boil. When boiling, use a large spoon to gently lower eggs into the pot, two at a time. If the shell cracks the egg will float and will not be perfect.Turn the timer on to 8 1/2 minutes and let the eggs sit in the boiling water until timer goes off.While waiting, fill a large bowl with ice cubes and cold water.6 eggs
- After 8 1/2 minutes remove the eggs with your spoon and gently place in the bowl of ice water. Let them sit in the ice water for 3 minutes or more. This will shrink the eggs a bit and allow the shells to be peeled easily.Remove from ice water one at a time and peel. Rinse the egg to ensure little pieces of shell are not left on it, and place in a medium sized bowl.
For the Egg Salad Sandwich
- Cut the eggs in half and using a large fork, start to mash up the eggs inside of the bowl. Finish by using a wire whisk in a chopping fashion to get the egg whites mashed more thoroughly.Add the mayo, mustard and other salad ingredients (not the radishes) to the bowl and blend together with the eggs.1 tablespoon mayonnaise, 2 teaspoons Dijon mustard, 1/2 teaspoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons chopped scallions
- Assemble the sandwiches: spread the salad on one side of the bread, top with sliced radishes. Add lettuce if using and top with other slice of bread. Enjoy!3 large radishes, 6 slices soft bread
Notes
- Add a little smoked paprika (see photo below)
- Add some Romesco sauce (tomato/almond/pepper sauce)
- Celery (chopped) for crunch
- Purple onions instead of scallions
- Capers (or pickles) for a pickled pungent flavor
- Spicy chile paste or chile crunch
This is my favorite way to make egg salad! Love the classics!
I’m with you Freida! Now that I found a way for easy egg-peeling, I’m making this Spring classic many times (hopefully I won’t get sick of it before Summer!)