Go Back
+ servings
Close up of egg mayo sandwiches - featured image
Print Recipe
5 from 6 votes

Egg Mayo Sandwich

This egg mayo sandwich recipe is proof of how good a classic sandwich can be. It is loaded with flavour, soft, creamy and downright moreish. It would make a fine addition to any afternoon tea selection.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Afternoon tea, lunch
Cuisine: British
Servings: 2
Calories: 388kcal


  • 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


  • 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


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 bread


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
Please note: Nutritional information per serving is approximate and will vary according to the bread used.


Calories: 388kcal | Carbohydrates: 29g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 814mg | Potassium: 199mg | Fiber: 2g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 3mg