I love Egg Mayo Sandwich. The last time I made was way before I got married. You know, you hang around with colleagues who are mummies, you get lots of tips on cooking, group buy lobangs and so on. That's how I know how to make Egg Mayo. Grateful for that bunch of ladies.
Used to buy from outside too when on the go but find it quite expensive for 2 slices of stuffed bread cut into half, to make it look huge or something. This is how they earn. What to do, right? So now I decided to make them again because I'm bored with hashbrown sandwich.
Ingredients:
- 3 hardboiled eggs, dice or mash
- 1-2 tbsp of Mayonnaise
- Dash of salt and pepper
- Lettuce and/or cucumber for a crunch
Method:
1) In a pot of boiling water, put in the eggs and cooked for 15 mins.
2) Once done, go through cold water before peeling the shells away.
3) On the cutting board, halve the eggs and dice the white and yolk.
4) Put the diced eggs in a box and add in mayonnaise to mix well.
5) So long as the mayonnaise is enough to cover the eggs, you don't need to add more.
6) Add salt (sparingly) and pepper to taste.
7) Serve with lettuce and cucumber after spreading the Egg Mayo on bread.
8) Chill the remaining for next day consumption.
The serving should last about 3-4 breakfasts.
But that is when you use 1 layer (2 slices of bread) each breakfast.
Bon Appetit.