Egg Mayo Sandwich
Make easy egg mayo sandwiches for 2 with this recipe. Hard boiled eggs are tossed with mayonnaise, spices and herbs for a delicious sandwich filling.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 4 slices Bread
- 1 tablespoon butter (optional, mayo is high in fats, so you can skip)
- 3 Boiled eggs
- 3 to 4 tablespoon mayonnaise (or greek yogurt or cream cheese)
- ¾ to 1 tablespoon mustard or ⅛ tsp ground mustard (optional)
- ¼ teaspoon crushed black pepper (ground pepper)
- Salt as needed (mayo already has salt, so use very less)
- 2 tablespoons onion or scallions finely chopped
- 1 teaspoon Lemon juice (mayo has lemon or vinegar, so use less) (optional)
- ½ to ¾ teaspoon Red chill flakes (adjust to taste)
- 1 garlic clove minced finely (optional)
- 1 teaspoon dried herbs (oregano or mixed herbs)
- 2 to 3 tablespoons parsley or coriander leaves chopped finely
How to make the recipe
How to make Egg Mayo Sandwich
- Gently chop boiled eggs to small cubes and add them to a mixing bowl.
- Add mayonnaise, red chilli flakes, dried herbs, parsley, black pepper, mustard, garlic and onion.
- Mix well and taste it. If needed add salt and vinegar or lemon juice to your preference.
- Optionally butter the bread slices and toast them on a griddle or in a toaster. Or you can also toast them in a preheated oven at 350 F or 180 C for 3 to 4 minutes. Adjust the grill time as desired. Over toasting will make it hard.
- Cool them slightly, then spread the prepared egg salad on a bread slice. Cover with another slice. Cut the sandwich with a serrated knife.
- Serve egg mayo sandwich within 2 hours of preparing or chill in refrigerator.
NUTRITION (estimation only)
Calories: 485kcal | Carbohydrates: 34g | Protein: 16g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 304mg | Sodium: 643mg | Potassium: 270mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 4mg
