“Egg mayo cum salad in a form of sandwich for a satisfactory meal, for breakfast, lunch or early afternoon snacks”
This is a great way to use up your eggs before they get old. For hearty and filling breakfast or as easy quick lunch on busy weekdays.
Though egg mayo sandwich is very common, but its taste created from my recipe is unusually delicious. I learned this from a chef friend who taught me to make the egg mayo this way. The addition of butter to the mayo smoothens the egg mixture even further.
And I considered this egg mayo sandwich as an egg salad sandwich. More vegetables and tomatoes to go with it, for more balancing diet. The extra crunch also yields refreshing flavour in the palate, just like having a salad bowl in the sandwich.. Try and you will like it!
4 thick slices if white or whole meal sandwich bread, trimmed away crusts
6 cherry tomato, halved
4 Romaine lettuce leafs, rinsed and patted dry
4 medium eggs, hard boiled
3 tablespoons of mayonnaise
1 tablespoon of butter
Pinch of coarsely grounded black pepper
A touch of salt
1) In a small bowl, mix together mayonnaise, butter and salt. Using a fork, mash hard-boiled eggs together with the mayonnaise mixture in the bowl. Sprinkle salt and black pepper and mix well. Chill thoroughly.
2) For each sandwich, place 2 lettuce leafs, followed by cherry tomato halves onto 1 slice of bread. Spoon over 2 tablespoons of chilled egg. Top with another slice of bread. Repeat steps for another set of sandwich. Serve or pack to work/ school.
1 generous serving of egg mayo thick sandwich counts about 340kcal.
Tips: Avoid over boiling the eggs in order to retain more moist in it. If find hard boiled eggs too dried after mashed in, may add 1 teaspoon of milk to add moisture into the egg mixture.
* Use low-fat Mayonnaise, if desired.
* Serve with chilled egg mixture, or reheat the whole sandwich in a microwave for 1 minute when ready to tuck in. I personally like it warm.