Lunch

Classic Egg Mayo Sandwich

Proper egg mayo — hard-boiled eggs mashed with quality mayonnaise, a touch of mustard and chives. Retro but absolutely timeless. Works brilliantly meal-prepped the night before.

StandardVegetarian
300
kcal
14g
Protein
24g
Carbs
16g
Fat
£0.68
Per Serving
⏱ Prep: 10 min 🍳 Cook: 10 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Large Eggs (box of 10) 4 eggs 262 kcal
Mayonnaise 5 tbsp 544 kcal
Dijon Mustard 1 tsp 7.3 kcal
Wholemeal Bread 4 slices 358.4 kcal
Unsalted Butter 1.5 tsp 111.6 kcal
Fresh Chives 1 tbsp chopped 2.4 kcal
👨‍🍳 Method
  1. 11. Bring a pan of water to the boil. Gently lower in eggs and boil for exactly 10 minutes. Transfer to iced water and leave 5 minutes before peeling.\n2. Chop eggs roughly — leave some texture, do not mash to a paste.\n3. Mix mayonnaise with Dijon mustard, a pinch of salt and black pepper.\n4. Fold the mayo mixture through the chopped eggs. Add fresh chives and stir gently.\n5. Toast the wholemeal bread and spread with a little butter.\n6. Spoon egg mayo generously onto the toast. Add extra chives on top and serve.

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