Ultimate egg mayo sandwiches
Try a next-level version of the classic egg mayo sandwich, which has lots of texture and flavour. It’s well worth the extra effort, and takes under 20 minutes to make
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Prep:10 mins
Cook:7 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 714
-
fat 44g
-
saturates 8g
-
carbs 51g
-
sugars 0g
-
fibre 4g
-
protein 26g
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salt 2.79g
Ingredients
- 4 eggs
- 5 tbsp mayonnaise (we like Japanese kewpie mayo)
- 1 heaped tsp Dijon mustard
- 1 small celery stick , finely diced
- ½ small shallot , very finely diced
- 4 small cornichons , finely diced
- 10g chives , finely sliced
- 4 slices thick farmhouse-style white bread
- large handful of ready salted ridged crisps
Method
Put a pan of lightly salted water on to boil, then gently lower in the eggs and boil for 7 mins before plunging straight into a bowl of iced water.
Peel the eggs, slice in half and separate the whites from the yolks, putting the yolks in a medium bowl and roughly chopping the whites, leaving them in chunky pieces.
Mash the egg yolks with the mayo, Dijon mustard, a pinch of salt and plenty of black pepper. Use a whisk to make it more of an emulsified sauce, then stir through the diced celery, shallot and cornichons, then gently fold in the chopped egg white and chives.
Toast the slices of bread on one side only, then split the egg mayo between two of the slices, keeping the toasted sides on the outer. Top with the crisps, then close the sandwiches with the remaining slices and cut in half to serve.
