This Egg Mayo Sandwich is a classic egg salad sandwich recipe made with hard-boiled eggs and mayonnaise, flavored with salt, pepper, and mustard powder. Make this quick and easy protein-packed breakfast with eggs within 30 minutes for breakfast or snacks. Grill it or serve it as a cold sandwich. Both ways, it tastes great.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast, Snack
Cuisine: American
Servings: 2sandwiches
Calories: 280kcal
Author: Preeti
Equipment
Mixing bowl
Skillet or grill pan
Ingredients
For Egg salad
3boiled eggs
3tablespoonmayonnaise
½teaspoonmustard powder(or use dijon mustard)
½teaspoonwhite pepper powder(or black pepper powder)
salt to taste
¼teaspoonrice wine vinegar(or fresh lemon juice)
½teaspoonred chili flakes or paprika(optional)
2tablespoonspring onion greens
Other ingredients:
butteras required
4bread sliceswhite bread or brown bread or use multi grain bread
Lettuce leaves (optional)as required
Instructions
Preparation
Boil the eggs - Place the eggs in a saucepan. Add water. The level of water should be atleast one inch above the eggs. Bring the water to a boil. Remove from heat and cover with the lid. Let it stand in hot water for 10 minutes. Carefully remove the eggs from hot water and place it in ice-cold water for 10 minutes. Crack and peel the eggs. Chop it. Keep it aside.
Toast the Bread - Heat a pan on low. Remove the sides of the bread. Apply butter on the bread and toast it on both the sides. This is an optional step. This is an optional step. You can skip toasting bread and serve it as cold sandwich.
Making Egg Mayo Sandwich
Combine chopped eggs, mayonnaise, mustard powder, pepper powder, vinegar, red chili flakes, and spring onion greens in a mixing bowl. Taste and add salt if required. The creamy egg mayo sandwich filling is ready. Set it aside.
Take a bread slice. Top it with fresh lettuce leaves (optional) and egg mayo filling.
To another bread slice, apply the green chutney (optional). Cover the sandwich.
Slice & enjoy the egg salad sandwich.
Video
Notes
Toast the bread before making the sandwich. This is an important tip. It will make sure your sandwich stays good and will no longer be soggy. Also, it adds a little crunch to the sandwich.
If you are serving the sandwich immediately, no need to toast it. You can serve it as a cold sandwich.
There are a few recipes that suggest toasting the bread after adding the egg-mayo filling. It becomes a little difficult to toast the bread after stuffing it. The heat makes the mayonnaise runny and can spoil the sandwich.
Be careful while adding salt to the recipe. Mayonnaise has salt in it.
For meal prep - Boil the eggs in advance.
Do not keep this egg salad at room temperature for more than 2 hours.
This egg mayo sandwich should be prepared and consumed quickly.
To prepare Green Chutney - • Coriander leaves - 1 cup • Mint leaves - ½ cup • Roasted chickpeas (Putana) - ¼ cup • Green chilies (roasted) - 3 (add as per taste) • Chaat masala - 1 teaspoon • Lemon juice - 2 tablespoon • Cumin powder - ½ teaspoon • Salt to taste. Grind the above ingredients to a fine paste. Green chutney is ready. Store it in an airtight container in the freezer. It stays good for 2 months. You can use it as a sandwich spread or dip for tandoori chicken.