Ingredients
The following ingredients have 4 Servings
- 4 slices Bread
- 1 tablespoon butter ((optional, mayo is high in fats, so you can skip))
- 3 Boiled eggs
- 3 to 4 tablespoon mayonnaise ((or greek yogurt or cream cheese))
- ¾ to 1 tablespoon mustard (or ⅛ tsp ground mustard (optional))
- ¼ teaspoon crushed black pepper ((ground pepper))
- Salt ( as needed (mayo already has salt, so use very less))
- 1 small onion (finely chopped)
- 1 teaspoon Lemon juice ((mayo has lemon or vinegar, so use less) (optional))
- ½ to ¾ teaspoon Red chill flakes ((adjust to taste))
- 1 garlic clove (minced finely (optional))
- 1 teaspoon dried herbs ( (oregano or mixed herbs))
- 2 to 3 tablespoons parsley ( or coriander leaves chopped finely)
Instruction
- Gently chop boiled eggs to small cubes and add them to a mixing bowl.
- Add mayonnaise, red chilli flakes, dried herbs, parsley, black pepper, mustard, garlic and onion.
- Mix well and taste it. If needed then add salt and vinegar or lemon juice.
- Optionally butter the bread slices and toast them on a griddle or in a toaster.
- Or you can also toast them in a preheated oven at 350 F or 180 C for 3 to 4 minutes. Adjust the grill time as desired. Over toasting will make it hard.
- Cool them slightly, then spread the prepared egg salad on a bread slice.
- Cover with another slice. Cut the sandwich with a serrated knife.
- Serve egg mayo sandwich within 2 hours of preparing or chill in refrigerator.
