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Creamy egg mayo sandwich on white bread with chives and a side of radishes.

Egg Mayo Sandwich

A creamy and comforting egg mayo sandwich that is easy to make, perfect for lunchboxes or quick snacks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Egg Filling
  • 4 large large eggs Aim for yolks that are fully set but not chalky.
  • 1/4 cup mayonnaise Use a mayo you enjoy. Add slowly to control consistency.
  • 1/4 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
Bread
  • 4 slices soft sandwich bread Avoid crusty bread for a classic feel.
Optional Add-Ins
  • 1 teaspoon Dijon mustard For a gentle kick.
  • 2 tablespoons chopped chives or parsley For added freshness.
  • 1 pinch paprika or curry powder For warmth.

Method
 

Prepare the Eggs
  1. Place the eggs in a pot, cover with water, and bring to a boil.
  2. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes.
  3. Transfer eggs to cold water to cool before peeling.
Make the Filling
  1. Chop the cooled eggs and place into a mixing bowl.
  2. Add mayonnaise, salt, black pepper, and any optional add-ins. Mix gently until combined.
  3. Taste and adjust seasoning if necessary.
Assemble Sandwich
  1. Spread egg filling on a slice of bread and top with another slice.
  2. If desired, chill for 10 minutes before cutting for neat edges.

Notes

Store any leftover filling in a sealed container in the refrigerator. Best used within 1-2 days for optimal texture. Avoid adding watery ingredients to prevent sogginess.