Egg Mayonnaise Sandwich Filler
Chunky pieces of egg in perfectly seasoned creamy mayonnaise...delicious in brown or white bread.
Ingredients
- 4 large free range eggs
- 80 g (½ cups) mayonnaise (Heinz light is my favourite!)
- salt and freshly ground black pepper
- a small pinch of sweet paprika (optional – see Notes)
Instructions
- Boil the eggs in a pan of boiling water for 10 minutes. Drain and rinse in cold water, then leave the eggs in pan of cold water for 3 to 5 minutes, until they’re cold enough to handle.
- Peel the eggs and place them in a bowl that’s big enough to hold the finished dish. Chop the eggs to your desired consistency (we like them roughly chopped) then add the mayonnaise, season with salt and freshly ground black pepper, to taste and add the sweet paprika (if using). Stir to combine well.
- Enjoy the filler in sandwiches with some salad…I sometimes like ham with my egg mayo too! The filler will keep in an airtight container in the fridge for 2 to 3 days.
Notes
- Sweet paprika – when we’d been looking at recipes for sandwiches served at The Masters back in April, we came across an egg mayo one that included a pinch of sweet paprika. This is not an ingredient I would normally put in my egg mayo, however, it does add a subtle sweet smoky flavour, which is quite nice for a change…give it a try!
- This egg mayo sandwich filler recipe can easily be adapted if you’re cooking for less or more people.
Nutrition
Calories: 278kcal | Carbohydrates: 1g | Protein: 9g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 259mg | Sodium: 277mg | Potassium: 105mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 542IU | Vitamin C: 0.003mg | Calcium: 40mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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