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
