Recipe: Egg Mayonnaise Sandwiches

Now that we spend so much more time at home than ever before I have started to make more sandwiches, most often for lunch but sometimes for supper too.

And a firm favourite is the egg mayo sarnie. Mainly because I always always have all the ingredients* to hand. So all I need to do is cook the eggs (I like mine runny on the point of jammy which makes the egg mayo so much better!), leave them to cool a little, chop them up and mix with mayo and a few other ingredients.

One ingredient I may not always have at home is chives, but it can be substituted for anything green really; chopped parsley, thinly sliced spring onions, even leeks one of which I tend to always have in the fridge. But if you really can’t find a fitting substitution in your kitchen it’s nice without too.

Egg mayo sandwiches, makes 2

4 slices bread of choice

butter for the bread

3 large eggs

2-3 tbsp good quality mayo (I use Hellmann’s)

1 tsp dijon or English mustard

a generous amount of salt and pepper

a splash of lemon juice

2 tbsp chopped chives

Start by boiling the eggs. Bring water to the boil in a sauce pan and submerge the eggs with a spoon one at a time. Cook for 6 minutes then drain and place the eggs in a bowl of cold water. Refresh with cold water after a minute or so. When the eggs are around room temperature, peel and chop them roughly. Mix mayonnaise, mustard, salt and pepper, lemon juice and chives in a bowl. Add the eggs, including all the runny yolk that’s spilled onto the cutting board. Mix well and adjust the seasoning if needed.

Butter all the bread slices on one side. Add a generous amount of egg mayo on two of the bread slices. Place the other two bread slices buttered side down to create two sandwiches. Cut in half to serve.

A new breakfast favourite: egg mayonnaise with pancetta on toast

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Pret A Manger sells a small baguette with egg mayonnaise and bacon that I sometimes have for breakfast and that’s of course where I found the inspiration for this lovely breakfast. The crispy toast (with salted butter), smooth egg mayonnaise with plenty of flavour and savoury pancetta is such a great breakfast I’ve already had it two mornings in a row for breakfast.

NB. I prefer runny eggs in general but that doesn’t work in egg mayonnaise, therefore I boil them for seven and a half minutes so the yolks are set but still very yellow and creamy. If you prefer your eggs hardboiled please boil them for longer. Also, I prefer white pepper to black in subtle (non-Italian or meat) dishes, but again, it’s up to you to decide what you prefer. 

Egg mayonnaise, serves 3

4 medium eggs

50 ml mayonnaise (Hellman’s or homemade)

1/2 tsp Dijon mustard

salt and white pepper

Bring water to the boil in the saucepan and place the eggs in the pan. Boil for seven and a half minutes. Drain and cover the eggs with very cold water. Drain once the eggs are cool and place in fridge for an hour to cool some more (makes it easier to peel them). 

Peel the eggs and chop with a sharp knife. Mix mayonnaise with mustard and add the chopped eggs. Season to taste with salt and white pepper. Keep refrigerated. 

Egg mayonnaise on toast with pancetta, per serving

1 thick slice white toast

a knob of butter for the toast

2 tbsp egg mayonnaise (as above)

2 slices pancetta, fried in the oven, 15 minutes in 200C

Toast the bread and butter it. Spread the egg salad on to the bread, top with the crispy pancetta. Serve immediately.