I make this Egg Mayo Sandwich whenever I want something quick, creamy, and satisfying without spending too much time in the kitchen. The soft boiled eggs mixed with mayonnaise, coriander, and black pepper create a rich and flavorful filling that tastes perfect between fresh slices of bread. I love serving it for breakfast, tea-time snacks, or even a light lunch because it always feels comforting and filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium eggs
4 tablespoons mayonnaise
1 tablespoon chopped coriander
A pinch of salt
1/4 teaspoon black pepper
4 slices bread
Directions
I boil the eggs for about 8 to 10 minutes until fully cooked, then I let them cool before peeling them.
I cut the eggs in half and separate the whites from the yolks.
I finely chop the egg whites and place them in a mixing bowl.
I mash the egg yolks in a separate bowl until smooth and creamy.
I add the mayonnaise, chopped coriander, salt, black pepper, and chopped egg whites to the mashed yolks, then mix everything together until evenly combined.
I spread the creamy egg mayo mixture over one slice of bread and place another slice on top to form a sandwich.
I repeat the process for the second sandwich.
I slice the sandwiches and serve them fresh.
Servings and timing
Servings: 2 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: 322 kcal per serving
Variations
I sometimes add finely chopped celery or cucumber for extra crunch and freshness. When I want a stronger flavor, I mix in a little mustard or a dash of paprika. I also enjoy using whole wheat bread, toasted bread, or soft rolls depending on what I have at home. For a spicy twist, I occasionally add a few chili flakes or chopped green chili to the filling.
Storage/Reheating
I store any leftover egg mayo filling in an airtight container in the refrigerator for up to 2 days. I prefer keeping the filling separate from the bread so the sandwiches stay fresh and not soggy. Since mayonnaise-based sandwiches taste best cold or at room temperature, I usually do not reheat them. If I want warm bread, I lightly toast the slices before assembling the sandwich.
FAQs
Can I make the egg mayo filling ahead of time?
I can prepare the filling a day in advance and keep it refrigerated until I am ready to assemble the sandwiches.
What type of bread works best for this sandwich?
I like using soft white bread, whole wheat bread, or even toasted sandwich bread because all of them pair well with the creamy filling.
Can I replace coriander with another herb?
I sometimes use parsley, chives, or dill when I want a different flavor profile.
How do I keep the sandwiches from becoming soggy?
I usually assemble the sandwiches right before serving and keep the filling chilled separately until needed.
Can I add extra ingredients to the filling?
I often add lettuce, cucumber, cheese, or onions to make the sandwich more filling and flavorful.
Conclusion
I love how simple yet delicious this Egg Mayo Sandwich is for busy mornings, afternoon tea, or quick lunches. The creamy egg mixture combined with soft bread creates a comforting meal that always tastes satisfying. Since it is easy to customize and comes together quickly, I find myself making this recipe again and again whenever I need something effortless and tasty.
📖 Recipe:
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Egg Mayo Sandwich
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This Egg Mayo Sandwich is creamy, comforting, and perfect for a quick breakfast, snack, or light lunch. Soft boiled eggs mixed with mayonnaise, coriander, and black pepper create a rich and flavorful filling between fresh slices of bread.
Ingredients
4 medium eggs
4 tablespoons mayonnaise
1 tablespoon chopped coriander
A pinch of salt
1/4 teaspoon black pepper
4 slices bread
Instructions
- Boil the eggs for 8 to 10 minutes until fully cooked. Let them cool, then peel them.
- Cut the eggs in half and separate the whites from the yolks.
- Finely chop the egg whites and place them in a mixing bowl.
- Mash the egg yolks in a separate bowl until smooth and creamy.
- Add the mayonnaise, chopped coriander, salt, black pepper, and chopped egg whites to the mashed yolks. Mix until evenly combined.
- Spread the egg mayo mixture over one slice of bread and top with another slice to form a sandwich.
- Repeat with the remaining bread and filling.
- Slice the sandwiches and serve fresh.
Notes
Add finely chopped celery or cucumber for extra crunch.
Mix in mustard, paprika, chili flakes, or chopped green chili for extra flavor.
Whole wheat bread, toasted bread, or soft rolls work well with this filling.
Store leftover egg mayo filling in an airtight container in the refrigerator for up to 2 days.
Keep the filling separate from the bread until serving to prevent soggy sandwiches.
Toast the bread lightly before assembling if warm bread is preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 322 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 390 mg
