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, colourful open sandwich – just perfect for lunch times.

By , 01 June 2016
Egg mayo sandwiches
  • Ready in: 30 mins
  • Serves: 4
  • Price: 53p per serving
Nutritional Info
Each 172g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 1323KJ 316KCAL
of your reference intake.
Typical energy values per 100g: 769kJ/184kcal.
  • 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
  • This recipe is part of our 'cooking with kids' feature and has instructions for children.

  • 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.