An egg mayo sandwich is such a simple thing to make. Whether for lunch, a picnic, or a party, egg mayonnaise sandwiches are a trusty favourite. Not everyone loves them, but if you find the smell and taste pleasant, this guide is for you. It’s probably not the filling to put into your kids’ school lunches, mind.
Before we begin though, you’ll notice the bread in our pictures is smaller than usual. Our egg mayo eater, Cherie, is on a diet and opts for low calorie Warburton’s Danish Lighter bread. She also forgoes the butter and uses light mayo instead. Don’t worry though, we’ll include the full size, full fat options as well.
Ingredients (with prices)
- 1 extra large egg – Tray of 20 eggs, £5.99 Barleylands Farm shop
- 1 tablespoon of mayonnaise – Tesco Light Mayonnaise, £0.99 from Tesco
- Pinch of pepper
- 2 slices of bread – Warburton’s Lighter Danish, £1.25 Tesco or Tesco White Toastie, £0.75 from Tesco
- Salad veggies (if desired, or cress if you have it)
Total cost: £8.23
Serves: One. For every person, use one tablespoon of mayo and one extra large egg or two medium
Yes, the upfront cost using the ingredients above is quite high, however you can opt for a smaller six carton of eggs instead for around £1.60. You can make egg mayo sandwiches with six eggs, a loaf, and a jar of mayo for £3.34.
The reminder of the bread can be used throughout the week for sandwiches, cheese toasties, beans on toast, or for dipping into stews or soups.
If you opt to buy your eggs in bulk, like we do, then, not only do you save money with a lower cost per egg, you’ve got plenty of eggs in the cupboard for other meals.
You can make scrambled eggs (mish mash, for example is a Bulgarian scrambled egg meal that is high calorie and very filling), boiled egg and soldiers, an omelette, try your hand at baking, make Yorkshire puddings, or make a carbonara. The uses are endless. Just be sure to use them before, or up to two days after, their best before date.
Method
You’ll need a saucepan, a fork, a slotted spoon, a bowl, a spoon, and a butter knife.
Step 1
Half fill your saucepan with water and place in your egg.
Step 2
Put the saucepan over a high heat and boil your egg for 15 minutes.
Step 3
Take the saucepan off the heat, empty the hot water out (stop your egg from rolling out with a spoon), and refill the saucepan with enough cold water to cover the egg. Leave the egg to cool for about five minutes.
Step 4
Lightly tap the egg on your worktop and then roll until all the shell has cracked. Once cracked, peel the shell off, making sure you’ve also taken off the skin.
Step 5
Place your egg into a bowl and, with a fork, mash it into small pieces.
Step 6
Add one tablespoon of mayo and mix. If you prefer your egg mayo looser, add more mayo. Then stir in a pinch of pepper.
If you wish to add different spices and ingredients, stir them in at this step. Chopped white or spring onion and chilli flakes go well, as does grated cheese.
Once upon a time, we encountered curried egg mayo. We couldn’t tell you how that tasted, mind, we weren’t brave enough.
Step 7
Prepare your bread – butter it, sauce it, add cold meats or salad veg if you want to up your protein and vitamin intake. Once done, spoon your egg mayo mixture onto one side of your bread then, using the back of your spoon, evenly spread it across, making sure not to neglect the corners.
Step 8
Cut your sandwich into halves, or triangles, take a seat, and enjoy.
