Savory Salmon Egg Sandwiches That Impress Every Time

Eggs, smoked salmon, fish roe — all stacked high between soft, crustless bread. Bright little pops of salty eggs of fish bursting here and there. Creamy mayonnaise tangled with fresh herbs. A sandwich that’s not just another lunch but a handful of textures, colors, and flavors scrambled and layered. Feels like a picnic but maybe a bit fancier.

Why You’ll Crave It

• Salmon sliced thin and silky, cutting through rich eggs, smooth but with bite.
• Crunchy bread stripped of crust — soft, pillowy, easy to bite through.
• A splash of mayo with dill giving a fresh twist, no heavy dressing.
• Little bursts of fish roe, salty surprise with every chew.
• Perfect for sharing, or solo, because who’s judging?

I always make a double batch ‘cause they disappear way too fast.

What You’ll Need

• Eggs: 7 medium eggs, fresh and ready for a slow start
• Mayonnaise: 40 ml (a bit under 3 tablespoons), preferably with a touch of dill mixed in
• Dill: 12 ml (1 tablespoon), finely chopped, fresh is best
• Bread: 14 slices of white sandwich bread, crusts removed
• Smoked salmon: 8 slices, delicate and flaky
• Fish roe: 25 ml (roughly 1.5 tablespoons) of tobiko or other orange flying fish eggs

Easy How-To

Warm eggs, then time to cook

Start by dropping eggs gently into warm tap water for about 6 minutes — just enough to take some chill off, not cooking yet. Drain them well.

Cook and chill eggs carefully

Bring a pot of simmering water (not full boil) and add all eggs. At 7 minutes, fish out 2 eggs with a slotted spoon into a bowl of ice water. Let the rest keep cooking for another 3 minutes, then dunk those into a second ice bath. Leave for 20 minutes so they cool completely. Peel, rinse lightly, and pat dry separately.

Mash and mix the creamy filling

Take the 5 fully cooked eggs (the longer ones), mash them up with a fork in a bowl. Stir in mayonnaise and dill. Salt and pepper to your liking. Keep that mix aside, awaiting its sandwich fate.

Prep the softer eggs

Slice the 2 slightly soft eggs in half lengthwise. They’ll slide nicely inside the sandwich for a smooth texture contrast.

Bread trimming and holding pattern

Slice crusts off all bread slices with a serrated knife. Lay the slices covered with a clean towel so they don’t dry out. Keeps everything soft and pillowy.

Build it up, layering like a pro

Spread half the bread slices on your work surface. Arrange the smoked salmon slices over them, trimming the edges where needed. Then, nestle a teaspoon of fish roe smack in the center of each slice. Set half an egg, cut side down, over the roe. Now, slather the mayo-egg mix on the remaining bread slices. Close each sandwich, sandwiching egg and roe inside. Cut sandwiches into neat rectangles. After each cut, wipe your knife bit to keep those edges clean and sharp. Nice and tidy.

Good to Know

• Using fresh dill can lift the flavors more than dried; just a small sprinkle goes a long way.
• Peeling eggs can be a mess if not done gently; peeling in running water helps.
• Adjust fish roe according to how much pop you want — start with less if unsure.

Serving Ideas

• Serve chilled with small pickles or a crisp cucumber salad on the side.
• Pair with a sparkling white wine or a lightly brewed green tea.
• Bring to picnics wrapped in parchment paper for rustic charm.

Top Tricks

• Keep the bread covered until the last moment so it doesn’t dry out and crumble when you cut.
• Use a serrated knife, pressing gently — no squashing or smooshing the filling inside.
• Chilling the sandwiches briefly before cutting helps them keep form and makes slicing easier.

Frequently Asked Questions

Can I swap smoked salmon for another fish?

Absolutely. Thin slices of smoked trout or even some prosciutto work well for a different twist but keep the roe to maintain the fishy pop.

How do I store leftovers without soggy bread?

Wrap sandwiches tightly in plastic wrap or parchment and refrigerate up to 24 hours. If possible, keep fillings and bread separate and assemble just before serving.

Any tip on making the eggs easier to peel?

Older eggs tend to peel easier. Also, after cooling in ice water, peel them under running cold water to help slide off shells effortlessly.