Egg Mayo Sandwich

Recipe Details

Prep Time: 8

Cook Time: 2

toasting: 3

Total Time: 13

Servings:

Calories: 485kcal

Cost: $5

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Course: Lunch, Snack

Cuisine: American, European

Keyword: easy sandwich recipe, Egg mayo sandwich, egg salad sandwich, lunch ideas

Ingredients

4 slices bread white whole wheat or your choice of bread
1 tablespoon butter optional can skip if using mayonnaise
3 boiled eggs peeled and chopped
3 to 4 tablespoons mayonnaise or substitute with Greek yogurt or cream cheese
¾ to 1 tablespoon mustard or ⅛ teaspoon ground mustard optional
¼ teaspoon crushed black pepper ground pepper
Salt to taste use sparingly as mayonnaise already contains salt
2 tablespoons onion or scallions finely chopped
1 teaspoon lemon juice optional adjust as mayonnaise already has acidity
½ to ¾ teaspoon red chili 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 finely chopped

Directions

Gently chop the boiled eggs into small cubes and transfer them to a mixing bowl.
Add the mayonnaise, red chili flakes, dried herbs, parsley, black pepper, mustard, garlic, and onion to the mixing bowl.
Mix well and taste the mixture. If needed, add salt and adjust with a little lemon juice or vinegar to your preference.
Optionally, spread butter on the bread slices and toast them on a griddle or in a toaster. Alternatively, toast the bread in a preheated oven at 350°F (180°C) for 3–4 minutes. Be sure not to over-toast.
Once toasted, cool the bread slightly, then spread the prepared egg salad on one slice.
Top with another slice of bread and cut the sandwich with a serrated knife.
Serve immediately or chill in the refrigerator for up to 2 hours.

Notes

This sandwich is a delicious, creamy, and savory treat. You can adjust the spice level to your liking by adding more or less red chili flakes. For a healthier option, substitute mayonnaise with Greek yogurt or cream cheese!

Nutrition