Rich Shih

"We were served our amazing open faced sandwiches and we enjoyed our mountains of eggy goodness."

Kathy YL Chan

"The eggs taste more like they've been gently poached as opposed to boiled. The still-soft yolks blend with the mayo—ceamy, velvety bites are piled generously on the toast with a smattering of chives to finish it off. There's a reason this sandwich has inspired a mini cult of loyal devotees."

Garrett Snyder

"Chang (chef) elevates the humble sandwich to a whole other plane of decadence. The eggs are boiled just long enough until the yolks are set but still soft The mixture comes out lighter and more delicate than anything made with egg yolks and mayo has any right to be, offset by a thin spread of sun-dried tomato pesto, a handful of arugula, and a sprinkling of cracked pepper and chives."

Crystal Coser

"This Pasadena bakery has the most instagrammable version of the egg salad. The open-faced sando is supple and lighter than you’d expect, and certainly is worthy of a fork and knife."

Abby Abanes

"Once I ate my first forkful, I knew I was in egg salad nirvana. What I loved was the egg salad's creamy texture. It was obvious that the eggs were probably medium boiled, which meant that the yolks still retained some of their liquidy yolky goodness, when mixed with the mayonnaise. The addition of the tart tomato pesto and the peppery arugula added some wonderful flavor nuances."

Fiona Chan

"The open-faced egg salad sandwich is served on a bread of your choice – olive, rosemary currant, sourdough, etc. – which is smeared with a tangy tomato spread, mixed greens, and topped with a cool, creamy egg salad made with soft-boiled eggs mixed with the perfect amount of mayonnaise and garnished with chives. The egg salad sandwich from Euro Pane is so simple yet so delicious."