How delicious a standard sandwich can be as demonstrated by this egg mayo sandwich recipe. It is incredibly flavorful, smooth, creamy, and delicious. It would be a nice enhancement to any evening tea menu.
That I like evening tea is no secret. And every time I have one, a well-made egg mayo sandwich is a must.
But it must be extraordinary. By that, I mean a flavorful filling that is soft, creamy, and just a little tangy. Mayonnaise and diced egg together don’t quite achieve this.
The greatest recipes for egg mayo sandwiches go outside of this mold and inject some additional energy into the mix. I’m excited to provide my version to you today.
Although the recipe for the egg mayo sandwich is simple, I do have some useful advice to pass along to you:
- The most colorful sandwich filling will be made using eggs that have deep, golden yolks. If you know where to find them, they are worth looking for in this dish.
- Use eggs that are at room temperature and add them to the water in the pan before turning the heat on. I don’t advise dropping them into boiling water because the rapid temperature change will increase the likelihood that they will crack.
- Older eggs are ideal for this dish since they are simpler to shell than very fresh eggs, which are challenging to peel because the membrane behind the shell adheres closely to the egg. Older eggs are much easier to shell because this membrane does not adhere as securely to them.
- Don’t forget to immediately place the boiled eggs into a bowl of icy water. By doing so, you can prevent the eggs from overcooking and make them easier to peel.
- This recipe should yield about 2 rectangles if making exquisite sandwiches for evening tea. Additionally, it can be used to prepare two regular sandwiches.
- 4 Eggs (medium-sized)
- 4 tbsp Mayonnaise
- 1 tbsp Chopped coriander
- A pinch of salt
- ¼ tsp Black pepper
- 4 pieces Sliced bread