Easy Egg Mayo Sandwich

This easy egg mayo sandwich is my go to when I’m feeling a bit lazy and want a good snack.

Why you’ll love this recipe

• Simple & Pure: This recipe focuses on the natural richness of the eggs, enhanced by a hint of sugar for that iconic Japanese-style “Sando” sweetness.
• Perfectly Peelable: The ice water method ensures you never struggle with shells again, leaving you with smooth, beautiful eggs every time.
• Cloud-Like Filling: A splash of milk combined with mayonnaise creates a light, airy filling that spreads effortlessly over soft bread.

Key Ingredients

• 10-Minute Eggs: Boiling for exactly 10 minutes gives you a vibrant, fully set yolk that is firm enough to chop but still creamy.
• Mayonnaise: The creamy binder that brings the eggs together; using a high-quality mayo makes a big difference in the final silkiness.
• Pumpkin Toast: You can find my homemade pumpkin toast on this blog.

✅Quick Tips: Peel your eggs while they are still slightly submerged in the ice water; the water helps separate the membrane from the shell for a perfectly smooth egg.

Key Steps

• #1: The Ice Bath. Shocking the eggs stops the cooking process instantly, preventing that unappealing green ring around the yolk.
• #2: Chunk the Eggs. Breaking the eggs into chunks rather than a fine mash gives the sandwich a more satisfying, rustic texture.

• #3: The Liquid Finish. A splash of milk at the very end ensures the egg salad is moist and velvety rather than stiff.

Easy Egg Mayo Sandwich

A rich and silky egg salad sandwich made with 10-minute boiled eggs, smooth mayonnaise, and a secret splash of milk.

Author: Aila Lin Cooking Method: Eggs, Vegetables Courses: Appetizers & Cold Dishes, Breakfast Recipe Keys: Q Quick & Easy

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Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Servings: 1

Ingredients

Scale

1/2x 1x 2x 3x

• 2 large Eggs
• 2 slices Bread ((I'm using my homemade Pumpkin Toast))

Filling Base:

• 2 tbsp Mayonnaise
• 1 splash Milk
• 1 pinch Salt
• 1 pinch Black pepper/white pepper powder

Instructions

1. Place eggs in boiling water and hard boil for 10 minutes.
2. Immediately transfer the eggs to an ice water bath for 5 minutes, then peel.
3. Break the eggs into chunks in a bowl using a fork or spoon.
4. Add the mayonnaise, sugar, salt, black pepper, and a splash of milk.
5. Mix well until the ingredients are thoroughly combined and the texture is creamy.
6. Spread the egg salad onto your toast and enjoy.