Boiled Egg sandwich
Boiled egg sandwich is always one of my go-to snacks especially when I am in a hurry. Throw it together at any time of the day or night and you will have a very filling meal. Make and cut into canape sized bites and you will have a party ‘small chop’, finger-food or cocktail snack.
The beautiful thing about this sandwich is its simplicity, another is, it goes so well with any type of bread and I mean any type—sweet, savoury, plain, white, whole grain, multi-grain, even cinnamon roll bread.
This sandwich is easy to make. I will mention a few ways by which it can be tweaked, then leave you to your imagination.
To make Boiled Egg Sandwich:
3 eggs 3 tablespoons mayonnaise 1/8 teaspoon salt 1/4 teaspoon chilli powder 6 slices of bread
Optional additional ingredients:*
3 tablespoons finely chopped spring onions 1 1/2 tablespoon finely chopped celery a few drops yellow mustard 1/2 teaspoon curry powder 1/2 chopped,deseeded tomato 1 firm avocado*, chopped
Place the eggs in a small pot, pour enough water to cover eggs well and boil for about 10 minutes.
Drain eggs into a bowl of cold water and place in the refrigerator. Leave to get cold.
When the eggs are cold, crack into a clean plate.
Either chop finely using a sharp knife or mash with a fork or potato masher. Do not over do it because you need some texture.
Add mayonnaise, salt and pepper. Mix to blend.
Spread the egg mix on one slice of bread.
Sprinkle any optional ingredient on top,
and cover with a second slice of bread.
Trim off the back and slice diagonally.
- Use one or two of the optional ingredients, not all in the same sandwich.
- If using avocado, toss in 2 teaspoons lemon juice or vinegar to avoid discolouration.
- The bread can be toasted before use.
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