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A stack of egg and mayo sandwiches on a plate.

Egg Mayo Sandwiches

Robyn
These egg and mayo sandwiches, with cheese, chives and crunchy vegetables, are creamy, filling, and a delicious alternative to a classic boiled egg sandwich.
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Prep Time 5 minutes
Cook Time 8 minutes
cooling time 10 minutes
Total Time 23 minutes
Course Lunch, lunchbox
Cuisine British
Servings 4 sandwiches
Calories 310 kcal

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

INGREDIENTS
  • 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.
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.

Nutrition

Calories: 310kcalCarbohydrates: 30gProtein: 16gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 219mgSodium: 631mgPotassium: 239mgFiber: 3gSugar: 5gVitamin A: 953IUVitamin C: 20mgCalcium: 202mgIron: 3mg
Keyword boiled egg sandwich, egg mayo sandwich, healthy egg sandwich

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