Sliced Egg Sandwich with Horseradish Dijon Spread
Sliced Egg Sandwich
A quick toasted roll sandwich layered with sliced hard-boiled eggs, peppery arugula, pickles, celery, and a sharp horseradish Dijon mayo.
Nutrition (per serving)
This sliced egg sandwich sits between a deviled egg sandwich and a very tidy egg salad, but it keeps every layer distinct. Instead of mashing the eggs, you slice them so the yolks stay tender and the whites give each bite a clean, satisfying texture.
The spread is the part that makes the sandwich feel finished. Mayonnaise gives it body, smooth Dijon brings sharpness, whole-grain mustard adds pop, and prepared horseradish keeps the rich egg and soft roll from tasting flat.
A butter-toasted challah, brioche, or potato roll is ideal because it stays plush while the cut sides turn golden. Pickles and celery add crunch and acidity, while a generous handful of arugula gives the sandwich a peppery lift.
Use cold boiled eggs if you have them, or boil the eggs just before assembling and chill them briefly in ice water. The sandwich is best eaten right away, while the bread is still lightly crisp and the greens are fresh.
Ingredients
- Mayonnaise:1/4 cup
- Smooth Dijon Mustard:1 tablespoon
- Whole-Grain Mustard:2 teaspoons
- Prepared Horseradish:2 teaspoons
- Hot Sauce:to taste
- Kosher Salt:to taste
- Freshly Ground Black Pepper:to taste
- Soft Challah, Brioche, Or Potato Rolls, Split:2
- Unsalted Butter:1 tablespoon
- Hard-Boiled Eggs, Cold, Peeled, And Sliced:2
- Dill Pickles, Thinly Sliced:1/4 cup
- Celery, Thinly Sliced:1/4 cup
- Fresh Arugula, Roughly Torn:2 cups
Instructions
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Stir the mayonnaise, smooth Dijon mustard, whole-grain mustard, and prepared horseradish together in a small bowl until evenly combined.
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Season the spread with a pinch of salt, several grinds of black pepper, and hot sauce if you want extra heat; taste and adjust until it is sharp and lively.
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Melt the butter in a nonstick skillet over medium heat until it foams lightly.
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Place the split rolls cut-side down in the skillet and toast for 1 to 2 minutes, until the cut sides are golden brown.
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Transfer the rolls to a plate and let them cool for a minute so the greens do not wilt on contact.
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Spread a generous layer of the horseradish Dijon mayo over both cut sides of each roll.
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Arrange the sliced eggs over the bottom halves of the rolls, then season the eggs lightly with salt and black pepper.
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Layer the pickles and celery over the eggs, followed by a big handful of torn arugula.
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Close the sandwiches with the top halves of the rolls and press gently so the layers settle without squeezing out the filling.
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Serve right away while the rolls are crisp at the edges and the arugula is fresh.
Tips & Notes
- For jammy but sliceable yolks, cook large eggs for about 9 1/2 minutes, then chill them in ice water before peeling.
- Pickled onions, cucumber, shaved fennel, or caramelized onions can replace the pickles and celery.
- The spread makes a little more than you may need for two sandwiches and keeps well in the refrigerator for up to 1 week.
