Recipes
Recipes

Egg mayo sandwiches

Once you've mastered boiling an egg, you'll be able to make lots of simple meals. Try this tasty open sandwich - perfect for lunch

Once you've mastered boiling an egg, you'll be able to make lots of simple meals. Try this tasty open sandwich - perfect for lunch

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(21 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 53p per serving

Nutritional Information

Each 172g serving contains

Energy
1323kj
316kcal
16%
Fat
10.8g
Med
15%
Saturates
2.6g
Med
13%
Sugars
4.5g
Low
5%
Salt
0.86g
Med
14%
of your reference intake.
Typical energy values per 100g:
769kj/184kcal

Ingredients

4 medium eggs

4 radishes

1 small carrot

1 small punnet of salad cress

4 tbsp light mayonnaise

1 tsp mild curry powder

1/2 tsp wholegrain mustard

Black pepper

8 slices of fresh wholemeal baguette

Method

1
Bring a saucepan of water to a gentle boil. Slide in the eggs using a large spoon. Put your timer on, reduce the heat and simmer for 8 minutes.
2
Wash then dry the radishes and carrot on kitchen paper.
3
Drain the eggs. Put them in a bowl of cold water. While you're waiting for them to cool (about 10 minutes), get the rest of the sandwich ingredients ready.
4
On a chopping board, slice off the tops and tails of the radishes. Cut them in half and slice thinly. Put on a plate.
5
Cut the cress from the punnet. Wash in a sieve. Put on kitchen paper and pat dry. Snip half into small pieces (keep the rest for the topping). Add to the plate.
6
Peel the carrot and cut off the tip. Grate it from the pointed end down until you have just the stem end left.
7
Once the eggs are cool, tap the side to break the shell. Peel them, put into a mixing bowl and mash with a fork.
8
Add the mayonnaise, curry powder, wholegrain mustard, cress and 1 grind of black pepper. Stir to mix up the flavours.
9
Spoon the mashed egg on top of your bread. Pile your prepared toppings on top of the sandwich and serve.