Can you imagine sandwiches without mayonnaise sauce? Well, your answer might be no! Some may argue that cheese can be substituted for mayonnaise but ultimately cheese too has to be melted otherwise we won’t get that delicious feel. Mayonnaise is already in the semi liquid form and therefore, is also called a spread. We are lucky to have mayonnaise in various forms and flavors. For egg mayonnaise sandwich though you should use classic mayonnaise as otherwise it will suppress the flavor of boiled eggs.
Egg mayonnaise sandwich is simply made up of mayonnaise and crumbled boiled eggs. All you need is to boil the eggs, mash them and add some pepper and salt. And the rest of the process is similar to that of preparing other sandwiches. You can either toast them in a toaster or leave the breads as they are. Eggs are very nutritious- you get vitamins, carbohydrate, fats, sodium and other nutrients in one egg. So, that implies that egg mayonnaise sandwich is also very rich in nutrient contents and is a nourishing food.
Almost all sandwiches are tagged as easy to cook and quick to prepare dishes. Sandwich is believed to be originated in England in the mid eighteenth century.
Egg Mayonnaise Sandwich
- Eggs 2
- Bread slices 4
- Mayonnaise Any flavor , 2 tablespoon
- Black pepper powder ¼ teaspoon
- Salt to taste
- Onion 1 small
- Chopped Tomato 2 tablespoon
- Green chilli 1
- Green coriander leaves 1 tablespoon
- Water to boil the eggs
- Butter 1 tablespoon
Heat water in a pan and add in the eggs. Boil on low flame for 7 to 8 minutes.
Remove from the hot water and let the eggs cool down a bit. Then remove the shell.
With a fork, crush them coarsely.
Chop onion very finely and cut the chilli into very small pieces. Chop the green coriander leaves as well.
Collect the eggs, onions, tomatoes, green chilli, green coriander leaves in a plate.
Sprinkle black pepper powder and salt.
Using a fork, whisk gently so that it all comes together.
Now, take the bread slices and apply a thin layer of mayonnaise on all 4 slices.
Divide the ready stuffing into two parts.
Place each part on two slices.
Cover them with the remaining two slices.
Cut and serve as is or Toast lightly on a heated tawa till light golden brown.
Apply little butter while toasting. Serve hot.