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
