This egg mayo sandwich recipe is proof of how good a classic sandwich can be. It is loaded with flavour, soft, creamy and downright tasty. It would make a fine addition to any afternoon tea selection.
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It’s no secret that I adore afternoon tea. And a well made egg mayo sandwich is non-negotiable whenever I indulge in one.
But it has to be amazing. By that, I mean a well-seasoned filling that is soft and creamy with a hint of tanginess about it. Simply mixing chopped egg and mayonnaise together doesn’t quite hit this mark.
The best egg mayo sandwich recipes step away from this mould and add a little more excitement to the mix. It’s with pleasure that I’m introducing my version today.
What makes this egg mayo sandwich special?
This egg mayo sandwich is special for four reasons:
- It’s generously proportioned. One egg is never quite enough for a serving, but a second egg can be too much. So I always make this recipe for two servings using three eggs – it stores well in the fridge for several days if necessary
- This sarnie is deliciously creamy – I have not skimped on the mayonnaise
- It includes a couple of surprise ingredients that boost the flavour and turn it from an ordinary sandwich filling into something to sigh happily over
- It’s easy to make as the recipe calls for store-bought mayonnaise. Of course, die-hards are welcome to make their own mayonnaise if they desire
And if you are looking for more great recipes to go with this one try my cheese savoury, prawn cocktail and coronation chicken sandwich recipes too. All of them are incredibly popular with my readers.
Ingredients
For this egg mayo sandwich recipe I recommend selecting your mayonnaise carefully. Go for one that is yellowish in colour, contains a little tang to the flavour and falls off the spoon easily when tapped lightly. Avoid any that are too white and more gelatinous in nature. My favourite brand is Stokes, since it has a lovely texture that is not too tight (‘set’) or too loose.
A little apple cider vinegar and Dijon mustard are included to elevate the flavour, but don’t be alarmed, this egg mayo sandwich does not taste of mustard at all. In the same way that wine is used to draw out character in a risotto without dominating the final taste, the mustard is required purely as a flavour enhancer here too.
The bread used is entirely up to you. For me brown always pairs well with eggs, but white, seeded, sourdough etc will all make a fine sandwich.
Step by step instructions
The first step of this recipe is hard-boiling the eggs. They will need to cool once cooked, so do remember to factor in cooling time (around 20 minutes) when making this recipe.
Step 1: Begin by boiling the eggs. Put them into a small saucepan and cover with water. Bring to a gentle boil and cook for a further 8 minutes from this point. Once cooked, drain and plunge into a bowl of ice cold water. Leave to cool completely
Step 2: Make the sauce by combining the mayonnaise, mustard, vinegar, salt and pepper in a bowl
Step 3: When the eggs are cold remove the shells
Step 4: Chop the eggs finely on a chopping board
Step 5: Mix with the sauce then taste and adjust seasoning to suit tastes
Step 6: If making afternoon tea sandwiches trim the crusts from the slices of bread (optional). Place a small amount of egg mayo onto one slice of bread and a generous amount onto the other (exact amounts will vary according to the size of your bread slices). Add a handful of cress and use one slice of bread to top the other so that the filling is in the centre. Slice as desired and serve
Expert tips
This egg mayo sandwich recipe may be straightforward but I do have some helpful tips to share with you:
- This recipe has been developed using large eggs. If you only have small eggs to hand use 4 rather than 3
- Eggs that have deep, golden yolks will make the most colourful sandwich filling. They are worth seeking out for this recipe if you know where to get some
- Use room temperature eggs and add them to the pan of water before it goes on the heat. Dropping them into boiling water will increase the risk that they crack due to the sudden change in temperature so I don’t suggest this method
- Older eggs work great for this recipe since they are easier to shell – the membrane beneath the shell sticks tightly to the shell in very fresh eggs, making them hard to peel. This membrane does not cling so tightly on older eggs and they become much easier to shell
- Don’t skip plunging the eggs into ice-cold water once they have been boiled. This step helps stop the eggs cooking further and makes them easier to peel
- If making dainty sandwiches for afternoon tea expect this recipe to make around 8 rectangles (as shown in the photos). It can also be used to make 2 full-sized sandwiches
Frequently asked questions
The filling can certainly be made in advance. Once mixed cover and keep refrigerated for up to 3 days.
Sandwiches are always best consumed fresh, but if you do want to make them ahead of time (up to 24 hours) they will need to be well wrapped to avoid the bread drying out. Store them in the fridge but bring them out 30-60 minutes before serving to take the chill off the bread.
That’s entirely up to you. I choose not to as I find this filling sufficiently creamy not to warrant it but I won’t judge anybody for adding a lick of butter to their bread before compiling this egg mayo sandwich if they feel like it.
Personally, I find the texture of half-fat mayonnaise less than desirable alot of the time, but if you have found a brand that you are happy with go for it.
Incidentally, salad cream is not an option here. It’s just too sharp and in such large quantities would overpower the soft and gentle flavour of those beautiful eggs.
Variations
- Bacon – I know! It’s so obvious and so good. For this recipe try frying two rashers streaky bacon and chopping finely before mixing into the filling
- Watercress – use it in place of the cress for a peppery boost of flavour
- Spring onion – slice 1-2 finely and mix them in
- Capers – mince 2 teaspoon of drained capers and fold them in
- Gherkins – dice a small gherkin to yield approx 1 tablespoon and mix it in
More recipes starring eggs:
Have you made this recipe? Let me know how you got along by leaving a comment or rating below – it would mean so much to me if you do. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
📖 Recipe
Egg Mayo Sandwich
Ingredients
- 3 Eggs large, free-range
- 3 tablespoon Mayonnaise
- ¼ teaspoon Dijon mustard
- ¼ teaspoon Apple cider vinegar or white wine vinegar
- ¼ teaspoon Salt
- ¼ teaspoon White pepper or black pepper
- 4 Slices bread
- ½ Pot Garden cress
Instructions
- Put the eggs into a small saucepan and cover with cold water. Bring to a gentle boil and cook for a further 8 minutes from the point of the water beginning to boil
- Fill a large bowl or pan with ice-cold water and when the cooking time is up, drain the eggs then plunge them into this water. Leave to cool completely
- Make the sauce by combining the mayonnaise, mustard, vinegar, salt and pepper in a bowl
- When the eggs are cold tap gently on a tabletop to crush the shell then peal them
- Chop the eggs finely on a board using a large knife
- Mix with the sauce then taste and add more seasoning if necessary to suit tastes
- (Optional) If making afternoon tea sandwiches trim the crusts from the slices of bread
- Place a small amount of egg mayo onto one slice of bread and a generous amount onto the other (exact amounts will vary according to the size of your bread slices). Add a handful of cress and use one slice of bread to top the other so that the filling is in the centre. Slice as desired and serve
Notes
Expert Tips
- This recipe has been developed using large eggs. If you only have small eggs to hand use 4 rather than 3
- Eggs that have deep, golden yolks will make the most colourful sandwich filling. They are worth seeking out for this recipe if you know where to get some
- Use room temperature eggs and add them to the pan of water when it goes on the heat. Dropping them into boiling water will increase the risk that they crack due to the sudden change in temperature so I don’t suggest this method
- Older eggs work great for this recipe since they are easier to shell – the membrane beneath the shell sticks tightly to the shell in very fresh eggs, making them very hard to peel. This membrane does not cling so tightly on older eggs and they become much easier to shell
- Don’t skip plunging the eggs into ice-cold water once they have been boiled. This step helps stop the eggs cooking further and makes them easier to peel
- If making dainty sandwiches for afternoon tea expect this recipe to make around 8 rectangles (as shown in the photos). It can also be used to make 2 rounds of full-sized sandwiches
- Butter on your sandwiches is optional. I’ve left it out, but feel free to add it if desired
- Personally, I find the texture of half-fat mayonnaise less than desirable alot of the time, but if you have found a brand that you are happy with and would like to use it in place of full-fat mayo then go for it
- Using salad cream is not an option here. It’s just too sharp and in such large quantities would overpower the soft and gentle flavour of those beautiful eggs. This recipe needs mayo rather than salad cream
Making in Advance
The egg mayo filling can certainly be made up to three days in advance. Once mixed cover and keep refrigerated. Sandwiches are always best consumed fresh, but if you do want to make them ahead of time (up to 24 hours) they will need to be well wrapped to avoid the bread drying out. Store them in the fridge but bring them out 30-60 minutes before serving to take the chill off the breadVariations
Try adding the following ideas if you feel like putting a different spin on your egg mayo sarnies:- Bacon – fry two rashers streaky bacon, let cool then chop finely before mixing into the filling
- Watercress – use it in place of the cress for a peppery boost of flavour
- Spring onion – slice 1-2 finely and mix them in
- Capers – mince 2 teaspoon of drained capers and fold them in
- Gherkins – dice a small gherkin to yield approx 1 tablespoon and mix it in
ily
Nice and easy
Jane Coupland
Thank you Ily.
kate k
excellent recipe, ingredients all work beautifully together. have used several times time. Thank you for sharing this recipe.
Jane Saunders
Thankyou Kate. It’s one of my favourite sandwiches.
monique
Thank you for your tried and true:)
Jane Saunders
My pleasure – hope you enjoy it
Healthy World Cuisine
We are now craving your egg sandwich. Creamy and a nice chew of bread without the crusts and perfect seasonings. Might just have to make this for lunch!
Jane Saunders
ah thankyou – do treat yourself to them, given what you’ve said here I think they will be right up your street.