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