Sandwiches are versatile- they make for a perfect party snack, kids’ lunchbox snack, evening snack or even breakfast. Today I am sharing the recipe for ‘Egg Mayo Sandwich’, which is one of the simplest sandwich recipes, is quick to make and uses few ingredients. The beauty of this sandwich is that you can have many variations, depending on your choice and availability of ingredients. These sandwiches also make for an ideal meal option for Suhoor or Iftar in Ramadan as these are light yet filling and full of nutrition.
Download free Ramadan Meal Prep and Guide – a template I have been following for years to save some precious hours during the blessed month of Ramadan.
My grandmother paternal (daadi) would always add green chutney in these sandwiches and it would satisfy our desi South Asian taste buds. These sandwiches are perfect when served chilled. You can find the recipe for green coriander chutney here.
Recipe at a Glance
Eggs- 2 large hard-boiled
Mayonnaise– Regular or light
Butter- Unsalted
Seasonings– Salt & pepper
Cucumber- Thinly sliced
Coriander Chutney- Optional but recommended
Bread- Whole-grain, white, rye, sourdough, or any other bread of choice
Step by Step Process
- Hard-boil eggs, mash and add mayonnaise, butter & seasonings.
- Spread the mixture on one slice and cucumber slice & coriander chutney (optional) on the other.
- Sandwich the slices and cut in desired shape.
FAQs
Serving Suggestions
- These sandwiches can be further cut in half for bite size sandwiches.
- You can make a mosaic sandwich by using one white and one brown slice.
- You can place a cherry tomato with a pick on top.
- You can remove the corners of the bread for formal serving.
Substitutions & Variations
- You can add finely chopped avocado or green onions for added flavor.
- A pinch of black onion/ nigella seeds also add a new flavor dimension.
- You can totally use homemade bread and mayonnaise. Link to my homemade sandwich bread here.
- You can make cucumber and green chutney sandwiches by skipping the egg filling altogether, suitable for vegans.
- Replace the egg filling with boiled potato slices and tomatoes with a sprinkle of salt & black pepper.
Storage and Make Ahead
The filling can be made a couple of days in advance. However, the assembled sandwiches should be used within a day.
Egg Mayo Sandwich
An easy egg mayo sandwich recipe, which is versatile, quick to make and uses few, easily available ingredients
Ingredients
- Eggs, large 2
- Mayonnaise 2 tablespoons
- Butter, soft, unsalted* 1 tablespoon
- Salt ½ teaspoon
- Black Pepper 1 teaspoon
- Cucumber, thinly sliced 1 medium, optional
- Bread Slices, brown or white or mix, 6
- Green Coriander Chutney 3 tablespoons (optional)
Instructions
Directions
- Place eggs in a saucepan, cover with water and boil on medium heat for 12 minutes. I prefer hard boiled eggs.
- Remove from the heat, rinse in tap water and peel.
- Mash the eggs in a mixing bowl with the back of the fork.
- Add mayonnaise, butter, salt, pepper and mix well.
Assembling
- Place the slices on a large cutting board or working surface.
- Spread the egg mixture on one slice & green chutney (if using) on the other.
- Place cucumber slices.
- Sandwich them and cut diagonally or vertically.
- Serve immediately or cover with a damp paper towel or kitsch towel and refrigerate for up to a day.
Notes
*If you are using salted butter, use less salt.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 328Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 138mgSodium: 818mgCarbohydrates: 35gFiber: 2gSugar: 5gProtein: 11g
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