Egg And Mayo Sandwiches

These are the BEST old-fashioned creamy Egg And Mayo Sandwiches!

Ready in just 20 minutes, they are made with a handful of basic ingredients and are perfect for parties, lunchboxes and picnics.

The perfect egg and mayo sandwich is such a classic favourite! Alongside date squares, coconut rough, jam drops and, of course, the curried egg salad, they take me right back to my childhood.

And these are simply the BEST egg sandwiches! Hard-boiled eggs are mixed with creamy mayonnaise, spring onions, and chives and then sandwiched between two slices of soft white bread. Simple, but SO tasty!

Enjoy these egg and mayonnaise sandwiches for lunch in lunchboxes, or cut them into dainty fingers and serve them for afternoon tea with fruit scones and a slice of tangy lemon cake or honey almond slice.

They are also a really popular party food: serve alongside homemade sausage rolls and bacon and cheese cob loaf, and watch them all disappear!

Jump to:

• Why You're Going To Love This Recipe
• What You Need
• Equipment Required
• Step By Step Instructions
• Expert Tips
• FAQs
• Related Recipes
• Egg And Mayo Sandwiches

Why You're Going To Love This Recipe

• Quick and easy - these classic egg mayo sandwich recipe take less than 10 minutes to prepare, making it the perfect protein lunch for busy days.
• Budget-friendly - made with basic ingredients, this is an economical sandwich recipe.
• Healthy recipes - packed with protein, these tasty sandwiches are packed with nice big bites of egg filling.
• It can easily be scaled up - whether you have a large family to feed or are making these egg mayo sandwiches for a crowd, making a large batch of egg sandwiches could not be easier! Egg recipes are always a hit!
• Crowd pleaser - just watch the egg and mayo sandwiches disappear at a party!
• Conventional and Thermomix - both methods are written in the recipe card at the end of the post.

What You Need

This egg salad sandwiches recipe uses a handful of basic ingredients, most of which you probably already have in your kitchen - no fancy or special ingredients required! It's such an easy recipe!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Eggs - I use large eggs, weighing approx. 60g each.
• Whole egg mayonnaise - I recommend using a whole egg mayonnaise such as Hellman's, Heinz or S&W for the creamiest and richest taste. However, you can substitute with a low-fat mayonnaise too, if you prefer.
• Dijon mustard - adds extra depth of flavour to the egg filling.
• Spring onion - also known as scallions or green onion. These add a little crunch and fresh flavour. Alternatively, you could use finely diced red onions.
• Chives - as with the spring onions, finely diced fresh chives add a lovely freshness.
• Salt and pepper - to season.
• White bread - soft white bread are the perfect slices of bread for an egg sandwich, but you can use wholemeal bread or your favourite soft bread. I don't recommend using chewy bread such as sourdough, however, as it can make the sandwiches difficult to eat.
• Softened butter - for spreading.

Equipment Required

• A saucepan and slotted spoon are used to cook the eggs.
• Fork and bowl - for mixing the egg filling.
• Alternatively, you can use a Thermomix.

Step By Step Instructions

It could not be simpler to make an egg mayonnaise sandwich: just boil, mash, mix and spread!

Take your regular sandwiches to a whole new level thanks to the creamy homemade egg mayo!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Boil The Eggs

Bring a saucepan of water to a boil. Once boiling, turn the heat down to a simmer. Use a slotted spoon to gently place the eggs into the boiling water in the saucepan (do not drop the eggs into the saucepan as they will crack). Cook for 12 minutes.

Drain and then cover the hard-boiled eggs with cold water.

Step 2 - Mash The Eggs

To make the perfect egg mayo, place the peeled eggs into a bowl. Use a fork to mash the cooked egg whites and egg yolks until almost smooth. 

Step 3 - Add The Other Sandwich Filling Ingredients

Add the whole egg mayonnaise, Dijon mustard, diced spring onion and fresh chives and season with salt and pepper. 

Mix until combined. 

Step 4 - Make The Sandwiches

Spread the butter over a slice of bread. Repeat until all of the bread has been buttered. 

Divide the egg mixture evenly between half of the slices. Top with the remaining bread slices. I like to cut the crusts off, but that's totally individual preference!

Cut the egg and mayo sandwiches into quarters or finger sandwiches and serve.

This really is the BEST egg mayo sandwich recipe!

Expert Tips

Whether you're looking for healthy breakfasts, quick and easy lunches, or high protein dinners, this classic sandwich is always a hit!

• Hard boiling eggs for sandwiches:
  • Use room-temperature eggs.
  • Gently lower the eggs into simmering water with a slotted spoon, do not drop the eggs into the water otherwise they can crack.
  • Cook for 12 minutes to ensure the eggs are hard-boiled.
  • Once cooked, cover the eggs with cold water to stop them from continuing to cook.
• Seasoning - taste a little of the mixed egg filling to check for seasoning, adding a little extra salt or black pepper before spreading on the bread. You can also add a small squeeze of lemon juice for a fresh and zesty flavour (just don't add too much or it will make your filling runny!).
• Versatile - add a layer of lettuce or avocado between the egg mixture and the bread.
• I prefer to cut the crusts off and use soft white bread for the lightest sandwiches.
• Make ahead - I recommend you serve the egg and mayo sandwiches soon after making, however you can boil the eggs and store in the fridge for up to 4 days, or keep the filling in the fridge, covered for up to 3 days.
• This recipe is not freezer-friendly.

FAQs

Related Recipes

For more quick and healthy lunch ideas, have a look at these other popular recipes:

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