As much as I love certain holiday traditions, they tend to make a lot of leftovers. I hate to waste food, especially if I have been the one cooking it. That is the worst of it all. This year I may have gone overboard with the whole egg coloring thing. While there are so many wonderful recipes to make with hard-boiled eggs, one stands above them all. And it is the mighty egg sandwich with homemade mayo. You can absolutely skip the mayonnaise-making part and go straight for the sandwich.
This particular sandwich was inspired by the egg sando. I am in no way the expert on that so this is kind of my version because it has the main things that any good egg sandwich should have. Eggs, butter, bread, some kind of sauce, spices, and green onions. There are quite many variables that you can swap out for other stuff. But I will try to stick as close as I can to the almighty Japanese egg sando without replicating it too much. One of the reasons being that I can only get Japanese-style mayo in one store. This egg sandwich with homemade mayo is the ultimate breakfast hero to make when you have too many hard-boiled eggs. You can try making your own fluffy white bread or use store-bought, but it has to be extra fluffy and soft.
So, let’s say you have all the wonderful eggs mashed up with the sauce and seasonings and the bread ready, what else do you need? A wonderful, 6-7 minute egg in the middle with a nice and runny yolk. I can’t stress enough how much I love a runny yolk. I could top everything with those fluffy, soft, liquid gold bastards. We go through so many eggs in this house because it is such a great addition to any meal. Just throw an egg on top of something and it instantly gets 20 times better.
This egg sandwich with homemade mayo has another secret. The sauce, the mashed egg and mayo mixture with the seasonings and green onions, there is melted butter in it. Instead of smearing each slice of bread with butter, it is added straight to the egg mixture and makes for a soft mouthfeel that will leave you wanting more sandwiches.
Egg sandwich with homemade mayonnaise
Equipment
- Hand mixer for the mayonnaise
Ingredients
Egg sandwich
- 4 10 minute eggs
- 2 6 minute eggs
- 8 slices of fluffy white bread crusts cut off
- 2 tbsp melted butter
- ⅓ tsp white pepper
- ½ tsp sugar
- ½ tsp salt
- 1 green onion thinly sliced
- 3 tbsp mayonnaise
Homemade mayonnaise
- 1 whole egg
- 2 egg yolks
- 1 tbsp dijon or wholegrain mustard
- 1 tbsp white wine vinegar
- 200 ml neutral oil
- ⅓ tsp salt
Instructions
Egg sandwich
- Mix everything in a soft mixture except for the 6 minute eggs
- Cut the soft boiled 6 minute eggs in halves and place facing down and diagonally on 4 slices of bread
- Cover each piece of bread with the filling and place another slice of bread on top and lightly press
- Cut in half diagonally so the yolk of the soft boiled egg is cut in half
Homemade mayo
- Start by mixing the eggs until fluffy, add the vinegar, mustard and salt and mix for a bit
- Then very slowly drip the oil into the egg mixture while mixing on medium
