Egg mayo sandwiches

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 , 17 June 2016

(20 votes)

Egg mayo sandwiches
  • 30 Mins

  • Serves: 4

  • Price: 53p per serving

Nutritional Info
Each 172g serving contains
  • Energy

    1322KJ

    316KCAL

    16%
  • Fat

    10.8g

    med

    15%
  • Saturates

    2.6g

    med

    13%
  • Sugars

    4.5g

    low

    5%
  • Salt

    0.86g

    med

    14%
of your reference intake.
Typical energy values per 100g: 769kJ/184kcal.
Ingredients
  • 4 medium eggs
  • 4 radishes
  • 1 small carrot
  • 1 small punnet of salad cress
  • 4 tbsp light mayonnaise
  • 1 tsp mild curry powder
  • 1/2 tsp wholegrain mustard
  • Black pepper
  • 8 slices of fresh wholemeal baguette
Method
  • 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.