Creamy Egg Mayo Sandwich for a Perfect Snack Time

This Egg Mayo Sandwich combines rich mayonnaise and perfectly boiled eggs for a delicious snack.

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Prep Time 10

Cook Time 10

Cooling Time 5

Total Time 25

Servings: 2 sandwiches

Course: Lunch

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 medium Eggs opt for older eggs for easier peeling
2 tablespoons Mayonnaise Greek yogurt can be used as a lighter substitution
2 tablespoons Chopped Coriander parsley is a great alternative
to taste Salt consider using sea salt for a coarser texture
to taste Black Pepper adjust or omit for a gentler flavor

For the Sandwich

2 slices Sliced Bread choose white, whole grain, or gluten-free based on preference

Equipment

Saucepan
mixing bowl
Sharp Knife
spatula

Method

Step-by-Step Instructions

Boil the Eggs: Place 4 medium-sized eggs in a saucepan and cover them with cold water. Bring to a boil, then simmer for 8–10 minutes. Transfer to an ice bath for 5 minutes to cool.
Prepare the Egg Filling: Peel the cooled eggs under running water. Slice in half, separating yolks from whites. Mash the yolks until smooth.
Mix the Ingredients: In the mashed yolks, add mayonnaise, chopped coriander, salt, and black pepper. Fold in diced egg whites until well combined.
Assemble the Sandwich: Spread the egg mixture on one slice of bread. Place the second slice on top and press gently.
Serve and Enjoy: Slice the sandwich diagonally and serve with a cup of tea for an elevated snack experience.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 30gProtein: 14gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 10IUCalcium: 50mgIron: 2mg

Notes

Enjoy your Egg Mayo Sandwich fresh for the best flavor and texture. Wrap tightly if storing to avoid sogginess.

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