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

By Asda Good Living, 17 June 2016

(20 votes)

Each 172g serving contains

of your reference intake.

Typical energy values per 100g: 769kJ/184kcal.

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.
Wash then dry the radishes and carrot on kitchen paper.
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.
On a chopping board, slice off the tops and tails of the radishes. Cut them in half and slice thinly. Put on a plate.
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.
Peel the carrot and cut off the tip. Grate it from the pointed end down until you have just the stem end left.
Once the eggs are cool, tap the side to break the shell. Peel them, put into a mixing bowl and mash with a fork.
Add the mayonnaise, curry powder, wholegrain mustard, cress and 1 grind of black pepper. Stir to mix up the flavours.
Spoon the mashed egg on top of your bread. Pile your prepared toppings on top of the sandwich and serve.