Creamy Egg Mayo Sandwich: The Perfect Anytime Snack

This Creamy Egg Mayo Sandwich is a classic, comforting snack that’s both simple and satisfying. With a smooth and rich egg mayo filling, seasoned just right, it’s a go-to for a quick lunch or a tasty tea-time treat. Perfectly portable, it’s also ideal for picnics and lunchboxes.

This Egg Mayo Sandwich has become a beloved staple in our home, especially during lazy Sunday brunches. My husband swears by its creamy, comforting flavors, and it’s one of the few things our picky little ones never turn down. We often make a batch to take along for picnics, where it never fails to hit the spot. It’s amazing how something so simple can bring so much joy to our family meals, making it a recipe we return to time and again.

Why This Creamy Egg Mayo Sandwich?

• Smooth and Creamy Filling: The combination of mashed egg yolks and mayonnaise creates an irresistibly creamy texture, enhanced by the freshness of chopped coriander.
• Quick and Easy: With just a handful of ingredients, this sandwich comes together in minutes, making it a perfect go-to snack or meal.
• Balanced Flavors: A pinch of salt and pepper brings out the rich flavors of the eggs, while the coriander adds a subtle hint of freshness.
• Versatile Meal: Ideal for breakfast, lunch, or even a snack, this sandwich is easy to pack and perfect for on-the-go.

Ingredients:

• 4 medium-sized eggs (approximately 200g or 7 oz)
• 4 tbsp mayonnaise (about 60g or 2.1 oz)
• 1 tbsp chopped coriander (approximately 5g or 0.18 oz)
• A pinch of salt (about 1g or 0.04 oz)
• 1/4 tsp black pepper (approximately 1g or 0.04 oz)
• 4 slices of bread (about 120g or 4.2 oz)

Directions:

1. Boil the eggs: Place 4 medium-sized eggs in a pot of water and bring to a boil. Let them cook for 8-10 minutes until hard-boiled. Once done, cool the eggs under cold water and peel them.
2. Separate the eggs: Cut the boiled eggs in half. Separate the egg whites from the yolks, placing the egg whites on a cutting board and the yolks in a mixing bowl.
3. Prepare the filling: Dice the egg whites into small chunks. In the bowl with the egg yolks, mash them until smooth. Add 4 tablespoons of mayonnaise, 1 tablespoon of chopped coriander, a pinch of salt, 1/4 teaspoon of black pepper, and the diced egg whites. Mix everything together until well combined.
4. Assemble the sandwich: Take a slice of bread and spread a generous amount of the egg mayo mixture on it. Top with another slice of bread to make a sandwich.
5. Serve: Cut the sandwich into halves or quarters, and enjoy it as a satisfying snack or a part of your meal.

Notes:

• Substitutions: If you prefer a bit of tang, you can add a teaspoon of mustard or a dash of lemon juice to the egg mayo mixture. For a touch of spice, sprinkle in some paprika or chili flakes.
• Bread Options: While white bread is classic, this sandwich pairs wonderfully with whole grain, sourdough, or rye bread for added flavor and texture.
• Storage Tip: If you’re not eating the sandwiches right away, keep them wrapped in cling film or in an airtight container to maintain freshness.