Ultimate egg mayo sandwiches
- Helena Busiakiewicz
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Serves 2
Easy
Prep: 10 mins
Cook: 7 mins
A star rating of 5 out of 5.2 ratingsRate
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Try a next-level version of the classic egg mayo sandwich, which has lots of texture and flavour. It's well worth the extra effort, and takes under 20 minutes to make
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This is a simple sandwich that relies on a lot of its elements being properly prepared. Combining the cooked egg yolks with the mayo adds colour and texture to the sandwich.
Ingredients
Nutrition
Units:
MetricUS
-
4 eggs
-
5 tbsp mayonnaise
(we like Japanese kewpie mayo)
-
1 heaped tsp Dijon mustard
-
1 small celery stick
finely diced
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½ small shallot
very finely diced
-
4 small cornichons
finely diced
-
10g chives
finely sliced
-
4 slices thick farmhouse-style white bread
-
large handful of ready salted ridged crisps
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Nutrition: Per serving
- kcal714
- fat44g
- saturates8g
- carbs51g
- sugars4g
- fibre4g
- protein26g
- salt2.79g
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Method
-
step 1
Put a pan of lightly salted water on to boil, then gently lower in the eggs and boil for 7 mins before plunging straight into a bowl of iced water.
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step 2
Peel the eggs, slice in half and separate the whites from the yolks, putting the yolks in a medium bowl and roughly chopping the whites, leaving them in chunky pieces.
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step 3
Mash the egg yolks with the mayo, Dijon mustard, a pinch of salt and plenty of black pepper. Use a whisk to make it more of an emulsified sauce, then stir through the diced celery, shallot and cornichons, then gently fold in the chopped egg white and chives.
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step 4
Toast the slices of bread on one side only, then split the egg mayo between two of the slices, keeping the toasted sides on the outer. Top with the crisps, then close the sandwiches with the remaining slices and cut in half to serve.
Recipe from Good Food magazine, August 2025
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A star rating of 5 out of 5.2 ratings
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