Egg Mayo Sandwich | Egg Salad Sandwich
Egg Mayo Sandwich Recipe | Egg Salad Sandwich Recipe - This egg mayo sandwich is especially good with thick slices of fresh brown bread. Add a flavoursome homemade mayonnaise, season well and add some of fresh chives and watercress to get a perfect healthy breakfast.
Ingredients
- 4 Piece Eggs
- 4 Tablespoon Mayonnaise Homemade
- ¼ Teaspoon Kasundi Bangla Mustard Paste
- ¼ Teaspoon Apple Cider Vinegar
- ¼ Teaspoon Salt Adjust to taste
- ¼ Teaspoon Back Pepper Powder Adjust to taste
- 4 Slices Brown Bread
- 1 Teaspoon Watercress Chopped or Use as is
- 1 Teaspoon Chives Finely Chopped
- 2 Tablespoon Butter Salted
Instructions
- Put the eggs into a small saucepan and cover with cold water. Bring to a boil and cook for a further 7 minutes from the point the water begins to boil.
- Fill a large pot with ice-cold water and when the cooking time is up, drain the eggs and place them into this ice bath. Leave the eggs to cool completely
- Butter your brown bread slices while the eggs cool down.
- Make the sauce by combining the mayonnaise, kasundi, red wine vinegar, salt and black pepper in a bowl
- When the eggs are cold tap gently on a tabletop to break the shell then peal them off.
- Dice the eggs finely on a board using a large knife.
- Mix the eggs with the sauce. Taste and adjust the seasoning if necessary to suit your taste.
- Layer a handful of cress on a slice of buttered bread. Place a generous amount of egg mayo filling on top of the watercress and cover with another buttered slice.
- You may want to cut the sandwich into triangles or any other shape at this point.
- Serve the egg mayo sandwich.
Notes
- Use eggs at room temperature.
- Plunge the eggs into ice-cold water once they have been boiled to stop them from cooking further.
- Butter on your sandwiches is optional. I've buttered mine, but you may feel free to avoid it.
- Homemade mayonnaise makes all the difference and is healthier, so do not avoid this.
- I have used kasundi in my egg mayo sandwiches, you may replace it with dijon mustard.
- The egg mayo filling for the sandwich can be made up to 2 days in advance. Do keep it covered and refrigerated after mixing.
- These egg mayo sandwiches can be made ahead of time (up to 24 hours). They will, however, need to be well wrapped in foil or cling film to prevent the bread from drying out.
- Store them in the fridge but bring them out 45 minutes before serving to take the chill off the bread.
- You can cut the sandwiches into squares, fingers or use a circle cookie cutter to cut rounds.
- Once you assemble the sandwich, melt some butter on a hot griddle and you can brown them on both sides to your liking.