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open egg mayonnaise sandwich.

Egg Mayonnaise Sandwich

Amanda
How to make perfect hardboiled eggs, homemade mayonnaise and and egg mayonnaise sandwich. Or, just use shop bought mayonnaise.
5 from 18 votes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Lunch, tea time
Cuisine British
Servings 4
Calories 365 kcal

Equipment

  • Medium saucepan
  • balloon whisk - for homemade mayonnaise
  • Sharp knife
  • Chopping board
  • Kitchen paper
  • Mixing bowl

Ingredients
  

  • 5 eggs
  • 7 tablespoon low fat mayonnaise
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt

Garnish

  • 4 tablespoon cress
  • 4 radishes
  • 8 slices brown bread
  • 8 teaspoon butter

Instructions
 

  • Place the eggs in a saucepan and pour over enough cold water to cover.
  • Bring to a simmer and cook for 8 minutes.
  • Drain and fill the pan with cold water. Drain and repeat.
  • Shell the eggs as soon as possible and return to the cold water to cool completely.
  • Dry the eggs on kitchen paper and halve them lengthways.
  • Scoop out the yolks with a mixing bowl and mash with a fork.
  • Roughly chop the eggs whites to your preferred size.
  • Put the egg whites into the bowl, along with the mayonnaise, mustard and seasoning. Mix well.
  • Spread 8 slices of bread with butter for a full sandwich or 4 for open sandwiches.
  • Pile on the egg mayo mix and top with cress and sliced radishes.

Nutrition

Calories: 365kcalCarbohydrates: 35gProtein: 17gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 210mgSodium: 861mgPotassium: 182mgFiber: 2gSugar: 5gVitamin A: 333IUVitamin C: 0.3mgCalcium: 171mgIron: 18mg
Keyword egg mayo, egg mayonnaise, sandwich
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