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
(21 votes)
Cook: 30 Mins
Serves: 4
Price: 53p per serving
Nutritional Information
Each 172g serving contains
Energy
1323kj
316kcal
1323kj
316kcal
16%
Fat
10.8g
10.8g
Med
15%
15%
Saturates
2.6g
2.6g
Med
13%
13%
Sugars
4.5g
4.5g
Low
5%
5%
Salt
0.86g
0.86g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
769kj/184kcal
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.