When I think of an egg sandwich, I’m usually thinking of a breakfast sandwich or an egg salad sandwich. This sliced egg sandwich is somehow neither of those things, but also the best of those things.

This egg sandwich is perfect for a quick lunch sandwich and is lighter than a traditional egg salad sandwich thanks to a light mayo spread rather than a mixed mayo and egg salad. Also loads of crunchy veggies on a hard kaiser roll make the sandwich really substantial without feeling too heavy.

You could eat this for breakfast and do much worse. Personally, I like it for lunch though.

Read on to learn how to make perfect hard-boiled eggs for sandwiches like this and all the many substitutions you could add.

Cooking Jammy Hard-boiled eggs

Generally, when I’m cooking hard-boiled eggs, I boil them for about 12 minutes. Meanwhile, if I’m making soft-boiled eggs, I shoot for 7 minutes.

The ideal egg for a sliced egg sandwich is closer to the hard-boiled egg but has just a touch of jammy yolk in it. For me, this works out to about 10 minutes of boiling followed by rinsing the eggs in cold water to stop the cooking.

It’s kind of nice to use slightly warm eggs for this sandwich actually, but you can also keep them in the fridge and slice them cold to make the sandwich fresh.

Eggs boiled for sandwiches.

Crunch Time Tips

If you use a push pin to poke a very tiny hole in the fat end of your egg before you boil it, it will be easier to peel!

What rolls work best for this sandwich?

I tried a few different options for the rolls for this sandwich. Honestly, a number of options work pretty well. My favorite two options was a kaiser roll brushed with butter and sprinkled with everything bagel seasoning or a brioche hamburger bun.

Both work really well, but you could use a wide variety of rolls. I would stick to a round roll though as you don’t want anything too bulky. This is intended to be a compact, smaller sandwich.

If you go the kaiser roll route though, and have a few extra minutes, brush the rolls with some melted butter and season them with everything bagel seasoning. Toast them in the oven for a few minutes to set the toppings and warm the rolls and they are pretty great.

Seasoned Kaiser Rolls.

Vegetables that work well in this sandwich

You can almost use this sandwich as a fridge-cleaning adventure. For my version I used some baby arugula I had in the fridge along with sliced fresno chile pepper (which gave the sandwich some bright spicy notes) and thinly sliced cucumber for crunch.

Don’t let my chosen toppings limit you though! Here are some other vegetables I think would work well.

  • Sliced red onion
  • Grated carrot
  • Sliced radish
  • Bean sprouts or micro sprouts
  • Thin sliced red pepper
  • Fresh herbs like cilantro or parsley
Sliced eggs and vegetables.

Finishing this sliced egg sandwich

Once your eggs are out, you can peel them and slice them into six slices each. You’ll want to use about 1 1/2 eggs per sliced egg sandwich.

For the spicy mayo, I like a 2 parts mayonnaise to 1 part sriracha mixture and you can spread it on the bread pretty generously.

Building the sliced egg sandwich.

Add the sliced egg to the sandwich and season with salt and pepper. Then top with the sliced vegetables and baby arugula and you are in business!

Wrapping and storing this sandwich

This sliced egg sandwich has a tendency to slide around and can be a bit hard to handle. To help with this I recommend wrapping it in parchment paper to keep the parts together.

If you place the sandwich on a piece of parchment paper, fold the edges up over the top of the sandwich and crimp the parchment paper closed until it is tight on the top of the sandwich. Then fold the ends under and you’ll have a tightly wrapped sandwich.

Cut it in half and you’ll be ready to go!

Spicy Sliced Egg Sandwiches.

If you are planning on eating this sliced egg sandwich later, I would wrap it a second time and plan to eat it within an hour or so or store it in the fridge or in a chilled cooler until lunchtime.


  • Add some avocado to the sandwich for an additional creamy layer. Or try this Spicy Avocado Egg Salad recipe.
  • Want to add some extra protein? Crispy bacon or lox would be excellent.
  • Change out the kaiser roll for a good bagel or brioche bun.

Spicy Sliced Egg Sandwich

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Author: Nick Evans
Servings: 2 sandwiches
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Slighty Jammy Hard-boiled eggs sliced thick and sandwiched with peppers, cucumbers, and arugula, plus a good smear of spicy mayonnaise make for a beautiful lunch egg sandwich.


  • 3 large eggs, Almost Hard-boiled
  • 2 tablespoons Mayonnaise, I like Kewpie
  • 1 tablespoon sriracha
  • 2 kaiser rolls, lightly toasted
  • Sliced cucumber
  • Sliced Fresno Chile
  • Baby Arugula
  • Salt and pepper
  • 1 tablespoon butter, melted (optional for rolls)
  • Everything Seasoning, Optional for rolls


For Eggs:

  • Bring a medium pot of water to a boil with enough water to cover the eggs. Once boiling, add the eggs, cover, and turn heat down to low to keep the water boiling. Cook for 10 minutes. Drain eggs and rinse with cold water to stop the cooking.

For Rolls:

  • As an optional step, preheat oven to 350˚F or preheat a toaster oven. Brush rolls with 1 tablespoon melted butter and sprinkle with everything bagel seasoning. Toast for 4-5 minutes.

For sauce:

  • Stir together mayonnaise and sriracha.

Making sandwich

  • To make the sandwiches, peel eggs and slice each into 6-7 slices.
  • Slice kaiser rolls in half and schmear each half with some spicy mayonnaise. You can use all of it.
  • Add sliced eggs (1 1/2 eggs per sandwich) to bottom of the sandwich. Season with a sprinkle of salt and pepper. Top with arugula, sliced cucumbers, and sliced chiles. Add top of the roll.
  • Wrap sandwich tightly in parchment paper and slice in half. Eat immediately or wrap again in foil for transporting. Eat within 30 minutes or store in the fridge and eat within the day.


Serving: 1sandwich | Calories: 383kcal | Carbohydrates: 25g | Protein: 18g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 300mg | Sodium: 592mg | Potassium: 117mg | Fiber: 1g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 195mg | Iron: 3mg
Course: Lunch
Cuisine: American

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