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A photo of an egg may sandwich or roll topped with chives and cress.

Egg Mayo Sandwich with a Twist

A classic egg mayo sandwich, brightened up with lemon, mustard, fresh herbs, and cress.
Servings 2
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 4 large eggs
  • 2 –3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • ½ tsp lemon juice
  • Salt and black pepper to taste
  • 1 tbsp fresh chives finely chopped
  • A handful of fresh cress
  • 2 soft sandwich rolls or thick slices of bread

Instructions

  • Place the eggs in a small saucepan like this and cover with cold water. Bring to a gentle boil and simmer for 8–10 minutes. Once done, transfer to cold water to cool.
  • Once cooled, peel and chop the eggs using a sharp knife like this or an egg slicer like this if you want quick, even pieces.
  • In a mixing bowl like this, combine the chopped eggs with mayo, Dijon mustard, a squeeze of lemon (use a citrus juicer like this), and chopped chives (easily done with herb scissors like these). Season to taste with salt and black pepper, then stir gently to combine.
  • Split the sandwich rolls and, if you fancy, lightly butter them. Spoon on the egg mayo, then top generously with fresh cress.
  • Close the roll, slice if you fancy, and serve.
Calories: 461kcal
Course: Lunch
Cuisine: British
Keyword: egg, lemon, meat-free, vegetarian