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–+ servings
Egg Mayo Sandwich

Delicious Egg Mayo Sandwich for a Quick and Creamy Snack

This Egg Mayo Sandwich is a quick and creamy snack perfect for any time of day, bringing comfort with every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 medium Eggs A great source of protein.
  • 1/2 cup Mayonnaise Greek yogurt can be used as a substitute.
  • 2 tablespoons Chopped coriander Can use parsley as a substitute.
  • 1/4 teaspoon Salt Use Himalayan salt for a twist.
  • 1/4 teaspoon Black pepper White pepper can be used for a milder flavor.
For the Base
  • 4 slices Sliced bread Use whole grain or gluten-free as preferred.

Equipment

  • Saucepan
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Place 4 medium-sized eggs in a saucepan and cover them with water. Bring to a boil, then simmer for 8-10 minutes.
  2. Remove the eggs from heat and put them in an ice bath to cool.
  3. Once cool, tap eggs on a hard surface and peel under running water.
  4. Slice the eggs in half, separating whites from yolks.
  5. Dice egg whites into small chunks and set aside in a mixing bowl.
  6. Mash egg yolks in a separate bowl until smooth and creamy.
  7. Mix in mayonnaise, chopped coriander, salt, and black pepper to the yolks until well combined.
  8. Gently fold the diced egg whites into the yolk mixture without breaking the chunks too much.
  9. Spread the egg mayo mixture on a slice of bread, top with another slice, and cut in half to serve.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Assembled sandwiches are best consumed fresh, but can be stored in an airtight container in the fridge for up to 24 hours.

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