A Faster Egg Salad Sandwich Has Arrived

As far as sandwiches go, egg salad sandwiches are one of my favorites to eat. While I enjoy eating them, making them is another matter entirely as they involve a fair bit of work, especially if you don't happen to have some boiled eggs laying around. This easy hack remedies that problem by cutting out a whole bunch of steps.

Instead of using boiled eggs, you just scramble some eggs and form them into a patty as they're setting. Then, just drop the egg patty between two slices of bread slathered with a mixture of dijon mustard and mayonnaise. No need to boil eggs, no need to peel them, no need to chop them. From start to finish, this sandwich comes together in about 5 minutes, which means it takes less than 1/3 of the time it would take to make a regular egg salad sandwich.

So how does the taste compare? Biting into the sandwich, the texture is admittedly a bit different (not in a bad way), but once you start chewing, you'd be hard-pressed to tell the difference. If anything, I think I may like the texture of this sandwich a bit better than the usual egg salad sandwich because it doesn't have the chalky texture and sulfur smell that a sandwich made with hard-boiled eggs can have.

A generous layer of dijon mayo provides all the great creamy flavor that a regular egg salad sandwich has, and because the yolk is more evenly distributed, the sandwich has better visual appeal, than the more traditional version of this classic.