Egg mayo sandwich
By Swasthi on August 29, 2022, Comments, Jump to Recipe
Egg mayo sandwich recipe – Quick and easy egg salad sandwich with easy ideas for mayo substitute. This egg mayo sandwich is surely a time saver in the busy mornings. Your Breakfast sandwich will be ready in minutes and it tastes delicious. There are not many ways this sandwich is made except for the seasoning and flavoring ingredients which can be altered to suit your liking.
Usually egg mayo sandwich is made without much flavoring, herbs etc. That’s a bit bland for our taste buds, so I use some herbs, garlic, pepper & chili flakes which really enhances the taste and flavor.
It is good to consume these sandwiches within 2 hours of preparing as the eggs and mayo are unsafe for consumption after 2 hours unless refrigerated.
These egg salad sandwiches are also great for evening snack or meal along with some tomato soup.
Preparation
1. Boil eggs in pot or pressure cooker. Cool them and peel. I boil them in my instant pot for 7 minutes. Then let the pressure release naturally. I keep them in cold water for a while. Then peel them.
2. Chop the eggs to small bites without messing up the yolks much.
3. Add finely chopped onion, garlic, pepper, mustard powder or sauce, coriander or parsley and dried herbs if using. If you want to make your own mustard powder, just run a spoon full of seeds in a blender and make a fine powder.
Use about 1/8 tsp i.e 2 generous pinches. You can skip onions and garlic. You can also soak them in lemon juice for 20 mins and use. That helps to remove the pungent taste and flavor.
4. Add mayo as desired. You can use as much as you like. If you do not eat mayo then add cream cheese or Greek yogurt.
5. Mix everything well. Add red chilli flakes. You can add very little salt if needed since mayo is already salted. Taste this and add lemon juice if desired.
How to make egg mayo sandwich
6. I prefer to toast the bread in preheated oven for 3 to 4 mins at 180 C. You can also toast on a griddle/ tawa or in a toaster. Spread the prepared egg mayo mixture on the bread.
Serve egg mayo sandwich within 2 hours or chill in refrigerator until used.
You may like to check these 35 Sandwich recipes
Veg club sandwich
Fried egg sandwich
Chutney egg sandwich
Bread omelette sandwich
Recipe card
Egg Mayo Sandwich
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 4 slices Bread
- 1 tablespoon butter (optional, mayo is high in fats, so you can skip)
- 3 Boiled eggs
- 3 to 4 tablespoon mayonnaise (or greek yogurt or cream cheese)
- ¾ to 1 tablespoon mustard or ⅛ tsp ground mustard (optional)
- ¼ teaspoon crushed black pepper (ground pepper)
- Salt as needed (mayo already has salt, so use very less)
- 2 tablespoons onion finely chopped
- 1 teaspoon Lemon juice (mayo has lemon or vinegar, so use less) (optional)
- ½ to ¾ teaspoon Red chill flakes (adjust to taste)
- 1 garlic clove minced finely (optional)
- 1 teaspoon dried herbs (oregano or mixed herbs)
- 2 to 3 tablespoons parsley or coriander leaves chopped finely
Instructions
- Gently chop boiled eggs to small cubes and add them to a mixing bowl.
- Add mayonnaise, red chilli flakes, dried herbs, parsley, black pepper, mustard, garlic and onion.
- Mix well and taste it. If needed then add salt and vinegar or lemon juice.
- Optionally butter the bread slices and toast them on a griddle or in a toaster.
- Or you can also toast them in a preheated oven at 350 F or 180 C for 3 to 4 minutes. Adjust the grill time as desired. Over toasting will make it hard.
- Cool them slightly, then spread the prepared egg salad on a bread slice.
- Cover with another slice. Cut the sandwich with a serrated knife.
- Serve egg mayo sandwich within 2 hours of preparing or chill in refrigerator.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
Follow Swasthi’s Recipes
Comments
Honestly I have to explain that this recipe was very easy to make and had very few ingredients that came with the recipe and it was also a very elegant meal just extremely good 👍
Great breakfast snack Swasthi.
Instead of the chilli flakes I went for a pinch or two of marsela curry power.
Boy did that tick all my boxes.
Thank you Swasthi.
Glad to know Peter
Thank you so much!
This is an insanely good recipe, eating it right now! The only change that I made is that I cooked the onions separately in a tablespoon of olive oil and omitted the butter.
Thank you Reed
Glad to know you liked it.
Thanks for such a great job.its very helpful for every one.i really thank full to u.good luck all the best.happy new year
Hi Anusha,
You are most welcome!
Wish you too a very happy and prosperous new year.
Thank you so much for the wishes.
🙂
I have made egg salads in the past, and wasn’t expecting much from this simple recipe. Still, I made it as I was short on time and wanted something filling.
But it turned out so so amazing!!! Thank you so much for the wonderful and easy recipe. Everyone in my family loved it.
This recipe was brilliant! Such a flavourful take on what’s usually quite a bland egg and mayo. I added in two more eggs and it turned out delicious. Thank you so much for sharing this recipe, hubby loved it 🙂
Hi Ilham,
Glad it turned out good. Thank you so much!
🙂
? you made my day. Egg mayo sandwich turned out awesome