Egg And Mayo Sandwiches

The BEST old fashioned creamy Egg And Mayo Sandwiches! Ready in just 20 minutes!

5 from 1 vote

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Course: Lunch

Cuisine: Australian recipe, western

Diet: Vegetarian

Prep Time: 8

Cook Time: 12

Total Time: 20

Servings: sandwiches

Calories: 281kcal

Cost: $5

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 saucepan (do not drop the eggs into the saucepan as they will crack).
Cook for 12 minutes. Drain and then cover with cold water.
If using a Thermomix - Place 500g water into the Thermomix bowl. Insert the simmering bowl and add the eggs. Cook for 14 minutes, 120 degrees, Speed 1.
Allow to cool and then chop into quarters.
Place the eggs into a bowl. Use a fork to mash until almost smooth.
Add the whole egg mayonnaise, dijon mustard, diced spring onion and fresh chives and season with salt and pepper.
Mix until combined.
If using a Thermomix: Place the whole egg mayonnaise, dijon mustard, diced spring onion and chives into the Thermomix bowl. Season with salt and pepper. Mix for 8 seconds, Speed 6. Scrape down the sides of the bowl.
Add the eggs and mix for 1-2 seconds, REVERSE, Speed 4 or until combined.
Spread the butter over the bread slices.
Divide the egg mixture evenly between half of the slices.
Top with the remaining bread slices.
Cut into quarters.

RECIPE NOTES & TIPS

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 cooking.
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.
I prefer to cut the crusts off and use a soft white bread for the lightest sandwiches.
Make ahead - I recommend you serve the egg sandwiches soon after making, however you can boil the eggs and store in the fridge for up to 7 days, or keep the filling in the fridge, covered for up to 3 days.
Egg and mayo sandwiches are not suitable to freeze.