Egg mayonnaise sandwiches

Egg mayonnaise sandwiches

By
From
From Pasta to Pancakes
Serves
1
Photographer
Claire Peters

Egg mayonnaise reminds me of the delicious sandwiches on white bread I used to have in my lunchboxes when I was little. It’s so simple but true tradition and a staple sandwich filler. Yum.

Ingredients

Quantity Ingredient
2 medium eggs
1 tablespoon mayonnaise
1 teaspoon butter
2 slices bread

Method

  1. Bring a pan of water to the boil. Lower the eggs, one by one, into the pan using a large spoon.
  2. Cook for 8 minutes, then drain and refill the pan with cold water. Leave the eggs to cool for 2 minutes. When cool, gently knock the eggs on the side. Peel away and discard the shell.
  3. I use a grater to grate the cooked eggs into a bowl, but you could also chop or slice the eggs or even mash them with a fork.
  4. Stir the mayonnaise into the egg and add lots of salt and pepper.
  5. Butter the bread and add the filling.

Optional extras:

  • Chopped chives, cress.

Serving suggestion:

  • I think this is great with good chunky hunky white bread.

Leftovers:

  • The filling will keep in an airtight container in the fridge for 2 days.

Other sandwich filling ideas:

  • Ham and cheese, ham and mustard, chicken and sweetcorn, chicken and mayonnaise (also nice in jacket potatoes), ham and tomato, or classic cucumber.

    It’s great to beef sandwiches up with some lettuce, cucumber, mayonnaise and a bit of salt and pepper.
Tags:
student cooking
easy
healthy
budget
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