DINNER IN 35 MINUTES
PANTRY-FRIENDLY
1
Step 1
Put the eggs in a pot of cold water, bring to the boil and boil for 10 minutes.
DINNER IN 35 MINUTES
PANTRY-FRIENDLY
EGGS · LUNCH
Egg Mayo Sandwiches
Creamy egg mayonnaise sandwiches with chives. An easy lunchbox filling. Serves 4.
Total time35 min
YieldServes 4
DietVegetarian
Shopping6 ingredients
DifficultyEasy
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Check ingredients as you gather them, then work through 4 calm, clearly numbered steps.
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Ingredients
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Method
4 steps · about 35 minutes total
2
Step 2
Cool the eggs in cold water for five minutes, then peel them.
3
Step 3
Mash the eggs with the mayonnaise and chives and season.
4
Step 4
Butter the bread, spread the filling over four slices and close the sandwiches. Cut and serve.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Boil the eggs until the yolks are firm.
For a lunchbox, pack it with an ice brick and keep it cool; don’t leave it unchilled for more than two hours.
The egg filling keeps covered in the fridge for up to three days.
Good to know
Ten minutes from when the water boils gives firm yolks.
Yes. Keep it covered in the fridge and make the sandwiches in the morning.
A little mustard, curry powder or grated cheese all work well.
About this recipe
Egg mayo sandwiches are a lunchbox and picnic classic in South Africa: cheap, filling and quick to make with eggs from the fridge.
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