Egg Mayo Sandwich
Creamy, perfectly seasoned egg mayonnaise with chives, piled into soft bread. A simple lunchbox classic that's hard to beat.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Level
- Easy
The secret to great egg mayo is cooking the eggs just right. Ten minutes gives yolks that are set but still tender, and plunging them into cold water stops a grey ring forming.
Chop the eggs roughly rather than mashing them to a paste, and add a little mustard and plenty of black pepper for flavour.
Egg Mayo Sandwich
15 min total · approx. 420 kcal per serving
Ingredients
Servings
Method
- Lower the eggs into a pan of boiling water and simmer for 10 minutes.
- Drain and cool in a bowl of cold water for 5 minutes, then peel.
- Roughly chop the eggs and mix with the mayonnaise, mustard and chives. Season well with salt and pepper.
- Spread onto two slices of bread, top with cress and the remaining bread, then cut into triangles.
Cook's noteThe filling keeps covered in the fridge for up to 2 days.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
