Sliced Egg Sandwich with Horseradish Dijon Spread
Sliced Egg Sandwich
A quick vegetarian sandwich with sliced hard-boiled eggs, peppery arugula, crisp pickles, and a sharp horseradish Dijon mayo on toasted soft rolls.
This sliced egg sandwich keeps the comfort of egg salad but skips the chopping and mixing. Cold hard-boiled eggs are sliced into neat rounds, layered on a buttery toasted roll, and finished with peppery arugula for a sandwich that feels fresh without requiring much more than assembly.
The spread does most of the flavor work. Mayonnaise gives it body, two styles of Dijon add brightness and texture, and prepared horseradish brings a clean heat that cuts through the richness of the egg. Season it assertively, because the bread and eggs will soften the sharp edges.
A thin crunchy layer between the eggs and greens makes the sandwich more balanced. Pickles are easy and reliable, but thin celery, cucumber, pickled onions, shaved fennel, or a spoonful of caramelized onions all work if that is what is already in the refrigerator.
Use challah, brioche, potato rolls, or another soft bread that toasts well. The goal is a golden cut side with a tender middle, so the sandwich compresses slightly when you press the top on without becoming dry or brittle.
Nutrition (per serving)
Directions
-
1
Stir the mayonnaise, smooth Dijon, whole-grain mustard, and horseradish together in a small bowl until evenly combined.
-
2
Season the spread with salt, black pepper, and a little hot sauce if using; it should taste bright and sharp before it goes on the sandwich.
-
3
Melt the butter in a nonstick skillet over medium heat, then place the rolls cut-side down in the pan.
-
4
Toast the rolls for 1 to 2 minutes, until the cut sides are golden and lightly crisp, then transfer them to a plate.
-
5
Spread a generous layer of the horseradish Dijon mayo over both cut sides of each roll.
-
6
Arrange the sliced eggs over the bottom halves and season the eggs lightly with salt and black pepper.
-
7
Add a thin layer of pickles or pickled onions over the eggs, then pile the torn arugula on top.
-
8
Close the sandwiches and press gently so the greens settle into the spread; serve right away while the bread is still crisp at the edges.
Ingredients
- Mayonnaise:1/4 cup
- Smooth Dijon mustard:1 tbsp
- Whole-grain mustard:2 tsp
- Prepared horseradish:2 tsp
- Kosher salt:to taste
- Freshly ground black pepper:to taste
- Soft challah, brioche, or potato rolls, split:2
- Unsalted butter, for toasting:1 tbsp
- Cold hard-boiled eggs, peeled and sliced:2
- Thinly sliced dill pickles or pickled onions:1/4 cup
- Fresh arugula, roughly torn:2 cups
- Hot sauce, optional:to taste
Tips & Notes
- The spread makes slightly more than two sandwiches need, but it keeps well in the refrigerator for 1 to 2 weeks.
- For a softer yolk that still slices cleanly, cook large eggs for about 9 1/2 minutes, then chill them before peeling.
- If using sandwich bread instead of rolls, toast it lightly and assemble the sandwich just before eating so the greens stay fresh.
