Egg Mayonnaise Sandwich
Egg Mayonnaise Sandwich is pure indulgence that requires no fancy ingredients. Egg salad mustard filling is a great way of using up any spare eggs in your refrigerator. This egg salad for sandwiches is always a winner and it can be stored for 4-5 days. The egg sandwich with mayo is packed with protein and is a simple yet delectable belly-filler.
Servings: 2
Calories: 339kcal
Ingredients
- Eggs – 4
- Mayonnaise – 3 tbsp
- Mustard paste – ½ tsp
- Salt – ½ tsp
- Pepper – ½ tsp
- Mixed herbs seasoning (optional) – ¼ tsp
- Onion – 1 small
- Bread – 8 small slices of white bread
Instructions
- For this egg mayonnaise recipe for sandwiches, hard boil 4 eggs. Peel and wash the eggs to remove any tiny bits of shell.
- Cut the eggs in half and drop the egg yolks into the bowl. Mash the egg yolks until nice and smooth. Stir in the olive oil mayonnaise and yellow mustard.
- Add salt, freshly ground black pepper and herbs seasoning. Mix all the ingredients till the mixture comes together.
- Chop the egg whites and add to the egg yolk-mayo mixture.
- Toss in finely chopped onion. Mix lightly and check for additional seasonings.
- Serve egg salad with soft breads, crackers or on a bed of iceberg lettuce
Notes
* You can add pickle relish, green peppers, chopped olives, chives, thinly sliced radishes, etc
* You can omit mayo and use Greek yogurt instead
* You can omit mayo and use Greek yogurt instead