These egg and mayo sandwiches with cheese, chives, and crunchy vegetables, are a delicious alternative to a classic boiled egg sandwich.
Growing up, my family had two favourite types of boiled egg sandwiches: the plain, with creamy mayonnaise, salt and black pepper; or these egg sandwiches. Filled with cheese, crunchy cucumber and pepper (capsicum), the delicate flavour from fresh chives, and the mayonnaise dressing lightened up with a little plain yogurt, they were egg mayonnaise sandwiches, but a little different.
Like chicken and mayo sandwiches and avocado egg sandwiches, these egg sandwiches are a picnic staple, and are loved by kids.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Eggs – if you are able to, I encourage you to buy free range eggs. The eggs used in these images come from our chickens, which are able to roam outdoors and eat grass, which is why the yolks are a bright yellow.
- Mayonnaise – I recommend using a whole egg mayonnaise for the richest flavour. I like Hellman’s mayonnaise but if you like the slightly sweeter Kewpie, use that instead. If you are after classic British egg sandwich then use salad cream.
- Yogurt – plain Greek style yogurt, or use more mayo.
- Chives – chives go so well with eggs.
- Cheese – if you want a pronounced cheese flavour then use a vintage cheddar, but I often find a mild cheddar cheese or tasty cheese is more popular among kids.
- Vegetables – crunchy cucumber and (bell) pepper / capsicum are my favourite vegetables to add to the egg mayonnaise, but a handful of baby spinach, rocket (arugula) or some shredded lettuce is also delicious.
- Bread – a soft sliced bread is best for these sandwiches, either white or wholemeal. Soft bread buns are also delicious.
How to make this egg sandwich recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Boil the eggs – place the eggs in cold water and bring to the boil. Boil gently for 8-10 minutes. Drain and cool under the cold tap, or place in a bowl of iced water.
- Mix the filling – peel the eggs and mash with a fork, then add the rest of the ingredients and mix until well combined.
- Make the sandwiches – Butter the bread, divide the egg sandwich filling between half the slices of bread, spreading out to the edges, then top with the remaining bread. Slice and serve!
FAQ
I recommend you place the eggs in cold water, then gently bring to the boil. This helps prevent their shells from cracking which can happen if you put the eggs straight in to boiling water.
Add some chopped tomatoes, a handful of baby spinach or rocket (arugula), some shredded lettuce, finely chopped spring onions, or mashed avocado are all delicious in an egg sandwich.
My recipe tips
- Cool the boiled eggs – this stops them from cooking, and prevents a grey ring from forming around the yolks.
- Don’t use sourdough to make these sandwiches – a chewy bread tends to end up making a very messy sandwich!
- When choosing eggs to boil – try not to use freshly laid eggs as they can be very hard to peel! If you use supermarket eggs, you will not have this problem.
- Variations – this basic egg sandwich filling is so versatile! Add some crumbled cooked bacon, use fresh basil or dill in place of the chives, or leave out the cheese and add a pinch of curry powder for a curried egg sandwich.
Serving Ideas
For the classic retro picnic style, a bag of crisps (chips), some sausage rolls, and a tub of cherry tomatoes or carrot sticks, followed by a slice of flapjack or almond slice are what my childhood picnic memories are made of.
Make ahead/storage
Once assembled, it’s best to serve these sandwiches as soon as possible. However the filling can be kept in an airtight container in the fridge for up to two days.
Why not try…
You may also like these other family friendly lunch recipes:
Egg Mayo Sandwiches
Author: Robyn
Ingredients
- 5 eggs
- 2 tablespoons mayonnaise
- ½ – 1 tablespoon plain yogurt or extra mayonnaise
- 3 teaspoons fresh chives finely chopped
- 50g (½ c) cheddar cheese coarsely grated
- ¼ Lebanese cucumber deseeded and finely chopped
- ½ red capsicum / pepper finely chopped
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 8 slices bread
- butter
Instructions
- Boil the eggs – place the eggs in a medium saucepan and cover with cold water. Place on a medium heat and bring to a simmer. Simmer for 8-10 minutes.
- Drain the eggs then cool under the cold tap to stop them from cooking.
- Peel the eggs then place in a large bowl and roughly mash with a fork.
- Add the mayonnaise, yogurt (if using), chopped chives, grated cheese, chopped cucumber and capsicum / pepper and black pepper and salt.
- Mix well to combine. Check for seasoning.
- Butter the bread, and spoon ¼ of the egg mixture on top of 4 slices of the bread. Top with the remaining 4 slices and cut in half.
- Serve straight away.
Notes
- Eggs – if you are able to, I encourage you to buy free range eggs. The eggs used in these images come from our chickens, which are able to roam outdoors and eat grass, which is why the yolks are a bright yellow.
- Mayonnaise – I recommend using a whole egg mayonnaise for the richest flavour. I like Hellman’s mayonnaise but if you like the slightly sweeter Kewpie, use that instead. If you are after classic British egg sandwich then use salad cream.
- Yogurt – plain Greek style yogurt, or use more mayo.
- Chives – chives go so well with eggs.
- Cheese – if you want a pronounced cheese flavour then use a vintage cheddar, but I often find a mild cheddar cheese or tasty cheese is more popular among kids.
- Vegetables – crunchy cucumber and (bell) pepper / capsicum are my favourite vegetables to add to the egg mayonnaise, but a handful of baby spinach, rocket (arugula) or some shredded lettuce is also delicious.
- Bread – a soft sliced bread is best for these sandwiches, either white or wholemeal. Soft bread buns are also delicious.
- Cool the boiled eggs – this stops them from cooking, and prevents a grey ring from forming around the yolks.
- Don’t use sourdough to make these sandwiches – a chewy bread tends to end up making a very messy sandwich!
- When choosing eggs to boil – try not to use freshly laid eggs as they can be very hard to peel! If you use supermarket eggs, you will not have this problem.
- Variations – this basic egg sandwich filling is so versatile! Add some crumbled cooked bacon, use fresh basil or dill in place of the chives, or leave out the cheese and add a pinch of curry powder for a curried egg sandwich.
Nutrition
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