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+ servings
3 sandwiches stacked on each other on wooden chopping board

Egg Mayonnaise Sandwich

An Egg Mayo Sandwich couldn't be easier to make. Here I'll show you some tips and tricks to getting the most delicious egg mayo imaginable!
5 from 6 votes
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Course: lunch
Cuisine: British
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings (click & slide): 4 sandwiches
Calories per serving: 494kcal
Author: Chris
Cost per serving: £1.50 / £2

Equipment

  • Medium Sized Mixing Bowl & Spatula
  • Small Mixing Bowl (for dressing)
  • Small Pot & Lid (for boiled eggs)
  • Sharp Knife & Chopping Board

Ingredients

  • 8 medium slices of Bread (see notes)
  • 6 Eggs
  • 1/2 cup / 120g Mayonnaise
  • 1 bunch of Cress (approx 4 tbsp)
  • 4 slices of Bacon, cooked, cooled & chopped
  • 1 tbsp finely diced Chives
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dill Pickle Juice or Vinegar (see notes)
  • 1/8 - 1/4 tsp White Pepper, or to taste
  • Butter, as needed

Instructions

  • Hard-Boil Eggs: Place eggs in a small pot and cover with cold water. Turn the heat to high and leave until you get a rolling boil. As soon as the eggs start dancing, turn off the heat, pop on the lid and leave on the hob for 10mins. After 10 mins, spoon eggs into a bowl of ice water (or just very cold). This will stop the cooking process. After, peel and dice eggs.
  • Egg Mayo: In a small pot combine mayonnaise, mustard, vinegar/pickle juice, chives and 1/8 tsp white pepper. Taste test for seasoning and adjust accordingly. In a larger bowl stir the dressing through the egg, then stir through bacon.
  • Sandwich: Spread one side of each of your slices of bread with butter, then add egg mayo to 4 of those. Top with cress, then finish with the second slice of bread.

Quick Demo

Notes

a) Eggs - If you have your own favourite technique feel free to use that! This is just how I hard boil my eggs. Technique adapted from SimplyRecipes.
b) Bread - You can make these into regular sandwiches or into smaller tea sandwiches. In both cases I recommend soft white medium slices bread, and if you're going for tea sandwiches just slice off the crusts and quarter the sandwich. If you're going for regular sandwiches I recommend Tiger bread for its nice chewy crust.
c) Vinegar - Alongside the mustard this helps cut through the richness of the eggs and mayonnaise. Malt vinegar is most traditional in the UK, but apple cider vinegar can sub. I actually prefer dill pickle juice for its flavour. In all cases though you only need a tiny amount, otherwise it'll turn the egg mayo sour. You can leave this out if you want and it'll still be delicious.
d) Make Ahead/Storage - You can make the egg mayo ahead of time, just tightly cover in the fridge. I don't usually keep it longer than 2-3 days, just use your discretion past that.
e) Calories - based on 2 tsp butter per sandwich. Calories for one sandwich:

Your Private Notes:

Nutrition:

Nutrition Facts
Egg Mayonnaise Sandwich
Amount Per Serving
Calories 494 Calories from Fat 336
% Daily Value*
Fat 37.38g58%
Saturated Fat 10.116g63%
Trans Fat 0.102g
Polyunsaturated Fat 15.085g
Monounsaturated Fat 10.527g
Cholesterol 311mg104%
Sodium 696mg30%
Potassium 237mg7%
Carbohydrates 20.89g7%
Fiber 1.2g5%
Sugar 2.87g3%
Protein 17.25g35%
Vitamin A 832IU17%
Vitamin C 2.6mg3%
Calcium 112mg11%
Iron 3.12mg17%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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