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.

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Cooking Method: Eggs, Vegetables

Courses: Appetizers & Cold Dishes, Breakfast

Servings: 1

Description

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

Ingredients

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.