Sliced Egg Sandwich

A stacked egg sandwich that goes way beyond basic. Hard-cooked eggs, crisp cucumber slices, ripe tomato, fresh basil, and sprouts piled on a whole grain bun with a creamy honey Dijon dressing.

The dressing is what sets this apart. Mayo gets lightened with plain yogurt, then sharpened with Dijon mustard and sweetened with just enough honey to balance the tang. It makes more than you need for one sandwich, which is the whole point. Stash the extra in the fridge for tomorrow’s lunch.

Layering matters here. Basil goes down first, directly on the bun, creating an aromatic base that hits you with every bite. Eggs and vegetables stack on top, then the dressing drizzles over so it seeps into all the layers.

Pro Tips

• For lunch packing, keep the tomato slices and dressing separate until you’re ready to eat. Both make the bun soggy if they sit too long.
• Use a sharp knife to slice the hard-cooked eggs cleanly. A dull blade crumbles the yolks and makes a mess of the presentation.
• A kaiser roll holds up better than soft sandwich bread here. You need structure to support the stacked layers without falling apart.
• Pat the cucumber slices dry before adding them. Less moisture means a crunchier sandwich.

Variations

• Everything bagel version: Use a toasted everything bagel instead of the bun and add a thin schmear of cream cheese under the basil.
• Avocado egg sandwich: Skip the dressing and spread mashed avocado on the bun for a richer, creamier base.