Light Bites
British
BritishEgg Mayonnaise Sandwich
The humble egg mayo sandwich at three levels, from a quick white-bread filler to a soft-set free-range egg sandwich with proper aioli. The tiers improve the eggs, the mayo and the bread.
Vegetarian
Nut-free
Better version
Free-range eggs, proper mayo, mustard and chives on granary bread.
Per serving£1.65
Total cost£3.30
Time24 min
Ingredients for 2
- 4 free-range eggs
- 4 tbsp good-quality mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp fresh chives , snipped
- 4 slices granary bread
- 15 g salted butter , softened
- 1 handful watercress
- sea salt and black pepper , to taste
Method
- Boil the eggs for 8 minutes for a just-set yolk, then cool and peel.
- Mash the eggs with mayonnaise, Dijon, chives, salt and pepper.
- Butter the granary bread.
- Spread the egg mayo over two slices and top with watercress.
- Close the sandwiches, press gently and cut into triangles.
Equipment
The three ways, side by side
Budget
Value eggs and squeezy mayo on soft white bread.
Better
Free-range eggs, proper mayo, mustard and chives on granary bread.
Ultimate
Soft-set jammy eggs in homemade aioli on sourdough with cress and Espelette.
