Egg mayonnaise sandwich filler

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Serves: 2

By Jenni145

(1 Vote) 1


  • 1 pinch salt and pepper (to taste)

  • 4 slices bread (to serve)

  • 18oz mayonnaise (or as little or as much as necessary to achieve a creamy consistency)

  • 3 eggs per 2 sandwiches

  • 1 handful cress chopped (optional)


  1. Boil the eggs.
  2. Remove from the heat and cool the eggs by running under cold water.
  3. Peel the cooled eggs.
  4. Cut the eggs in half and remove the yolk to a separate bowl and crush.
  5. Add 2-3 teaspoons of mayonnaise, then the yolk and mix to a creamy consistency.
  6. Add salt, pepper and cress to the creamy mix, stir well then add the chopped up white part of the egg.
  7. Sandwich between bread, baguette or as wrap filling.

Handy Hint

Taking that extra minute to separate the yolk and mix with mayonnaise to a creamy consistency spreads the flavour more evenly and also looks nice!

Additional Information

  • Make Ahead

  • Kids can help

  • Egg

  • Lunchbox

  • Vegetarian

  • Nut Free

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Your comments

  • 02/05/12 16:43

    Easy, healthy, tasty!