Classic Egg Mayo Sandwich

Ingredients

• 4 large free-range eggs
• 4 tbsp good-quality mayonnaise
• 1 tsp Dijon mustard
• 2 spring onions (scallions), finely sliced
• A small handful of fresh chives, finely chopped (plus extra for garnish)
• A pinch of cayenne pepper or paprika (optional, for a gentle kick)
• Sea salt and freshly ground black pepper, to taste

• 4 slices of soft white bread or sourdough
• A small knob of unsalted butter, softened (optional, for spreading)
• A small handful of watercress or rocket (arugula) (optional, for a peppery bite)

Instructions

Part 1: Perfectly Hard-Boiled Eggs

1. The quality of this sandwich hinges on the eggs. You want them fully set but not rubbery, with vibrant yolks.
2. Prepare the Ice Bath: Fill a medium-sized bowl with cold water and a handful of ice cubes. Set it aside. This is crucial for stopping the cooking process immediately.
3. Boil the Water: Place the eggs in a single layer in a saucepan. Cover them with cold water by at least an inch. Place the pan over high heat and bring the water to a rolling boil .
4. Cook the Eggs: Once the water is at a rolling boil, set a timer for exactly 9 minutes for large eggs. This will give you a firm white and a fully cooked, creamy yolk.
5. Shock the Eggs: As soon as the timer goes off, use a slotted spoon to immediately transfer the eggs from the boiling water into the prepared ice bath. Let them sit for at least 5 minutes . This stops the cooking process and makes them much easier to peel.

Part 2: The Creamy Egg Mayo Filling

1. Peel and Chop: Gently tap each chilled egg on a hard surface to crack the shell, then peel. Coarsely chop the eggs or mash them with a fork in a medium bowl. For a classic texture, you want a mix of small and larger chunks. Avoid mashing them into a fine paste.
2. Mix the Dressing: In a small bowl, combine the mayonnaise and Dijon mustard. The mustard adds a wonderful depth of flavour that cuts through the richness of the mayo.
3. Combine: Add the dressing to the chopped eggs. Add the sliced spring onions and chopped chives. Gently fold everything together until just combined. Be careful not to overmix.
4. Season and Chill: Season generously with sea salt and freshly ground black pepper. Add the cayenne or paprika if using. Give it one final gentle stir. For the best flavour, cover the bowl and chill in the refrigerator for at least 15 minutes to allow the flavours to meld.

Part 3: Assembling the Sandwich

1. Prepare the Bread: Lightly toast the bread slices if you prefer (this adds a lovely texture and prevents sogginess). If not toasting, a thin layer of softened butter on each slice can act as a waterproof barrier.
2. Layer the Filling: Spoon a generous amount of the chilled egg mayo filling onto two of the bread slices. Use the back of the spoon to spread it evenly to the edges.
3. Add Greens (Optional): If using, add a small handful of watercress or rocket on top of the egg mixture for a peppery, fresh contrast.
4. Close and Serve: Top with the remaining bread slices. Press down gently. Use a sharp knife to slice the sandwich in half, either straight across or diagonally. Serve immediately.

Nutrition

Calories: ~450 kcal · Protein: 18g · Fat: 28g · Carbohydrates: 30g · Saturated Fat: 6g · Fiber: 2g · Sugar: 3g · Sodium: 500mg