Egg Mayo & Mustard Sandwich Filling

🥘 Ingredients to make an egg mayo and mustard sandwich

With only a few ingredients this mix will be on par (if not better) than those you can buy in the supermarket. While the cornflour is optional it does add a bit more substance to the final mayonnaise texture so I recommend putting it in.

• Eggs
• Mayonnaise (I use lighter, but any works)
• Mustard powder
• Cornflour
• Salt and Pepper (to taste - not pictured)

There are a few types of mayonnaise available in the form of low fat/lighter styles or full on regular mayo. I prefer the lighter mayonnaise from a health point of view and don't find it differs too much in taste when being made into an egg mayo filling. You could always use homemade mayonnaise if you wanted to attempt this dish from absolute scratch.

Make sure to use fresh eggs when making this dish. You can use the egg float test to find out if the eggs are good or bad.

Even in the non sandwich filler state all these ingredients such as the hard boiled eggs and mayonnaise will go well in a buffet along side a cheddar and ploughman's sandwich.

See the recipe card section for quantities.

🔪 Instructions to make the perfect sandwich

The recipe assumes you know how to hard boil an egg however if you don't then check out my eggs in the instant pot post for some details. We start this recipe with de-shelled hard boiled eggs (so eggs which have been boiled in water for 12 to 15 minutes and then left to cool). Once cooled, peel the shell off and they are ready to use.

1. Step 1: Take your 4 hard boiled eggs and deshell them.

2. Step 2: Using either a knife or an egg slicer, slice the eggs lengthways, turn it around and then slice width ways. You can rotate a quarter turn and slice again for smaller pieces too (but that's a skill to have without the egg falling apart!)

3. Step 3: Mix in the cornflour, mustard powder and any salt/pepper seasoning.

4. Step 4: Mix together with a butter knife. This will incorporate all the ingredients without clumping them together.

5. Step 5: Serve on a slice of bread and spread evenly across.

6. Step 6: Place the other piece of bread on top and slice as you wish. Serve and enjoy!

Hint: Using a butter knife to stir the ingredients together will make sure they do not clump up. You can use a spoon but you might find that the various ingredients will stick to the spoon more than they will a knife.

📖 Variations on the recipe to improve it

You can try adding some paprika into the egg mayo mix for a little heat. If you want some more heat a few chilli flakes will give it a little kick.

3 Ways to Upgrade Your Egg Mayo

Some sliced spring onions will add a little zingy punch to the mix and if adding a bit of cheese too, then you'll have a tasty savoury sandwich to put on your buffet table. Serve along with some quiche or a nice spinach and mushroom frittata.

For the ultimate eggy sandwich experience, make the butty up with eggy bread and then put egg mayo on top. Can you have too much egg? Maybe.

The mustard you in this recipe is a small amount of mustard powder. However you can always swap this out for 1 teaspoon of mustard with honey. It will add a slight sweetness to the dish. I quite like to use honey mustard or Dijon mustard when making pork dishes such as gammon or loin or 321 ribs.

🍽 Equipment needed to make a great sandwich

The egg slicer is a simple but effective piece of kitchen gadgetry which you will use time and time again. Normally an egg slicer can be bought quite cheaply and will last a long time. The slicing strings will cut through the egg (a bit similar to a cheese cutter) and then you need to turn the egg around while holding it together for the next cut.

Doing 3 cuts, 2 horizontal and one vertical will make small enough pieces to use in egg mayonnaise.

• Cut 1 - Horizontal
• Cut 2 - Turn the egg 90 degrees and do another horizontal
• Cut 3 - Turn the egg again so you are doing a vertical cut.

Two cuts will be enough and you can finish when mixing the ingredients together with a knife.

Egg Peeler

For those whom like their absolutely unnecessary kitchen gadgets, this egg peeler is something that you can buy the cook who has everything. Serving as a peeler, cracker, opener and plenty of other 'er' it is the most unnecessary invention that you absolutely must have in your kitchen.

🍱 Storing sandwiches to eat later

You can store the egg mayonnaise and mustard mix in the fridge for up to 3 days. It will not freeze at all so I don't recommend trying that.

To store in the fridge, either keep it in a bowl and cover with cling film or food safe wrap. Otherwise you can use an airtight Tupperware style container or takeaway tub for storage.

Use a takeaway tub with an air tight lid for easy storage of the egg mayonnaise. This will keep the air out of the mix but also keep the eggy smell out of your fridge!

💬 FAQ

🥗 Related posts and other recipes

Looking for other recipes like this? Try these:

🥙 More recipes for the buffet table

For the rest of your buffet, might I suggest:

The Recipe

Egg Mayo & Mustard Sandwich Filling

A simple yet tasty spin on the classic egg mayo sandwich

5 from 1 vote

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Course: Lunch, Snack

Cuisine: British

Keyword: Egg Mayo and Mustard, egg mayonnaise, Sandwich filling

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 6 servings

Calories: 78kcal

Author: Martin (Dad What Cooks)

Cost: £2

Equipment

• 1 Egg slicer optional

Ingredients

• 4 eggs
• 1 teaspoon mustard powder
• 1 teaspoon corn flour
• 2 tablespoon mayonnaise

Instructions

• Peel the hard boiled eggs and slice using an egg slicer or a knife.
  4 eggs
• Place the sliced eggs in a bowl. Add in the cornflour, mayonnaise and mustard powder. Add any seasoning (a pinch of salt and pepper if needed).
  1 tsp mustard powder, 1 tsp corn flour, 2 tbsp mayonnaise
• Stir everything together using a butter knife (or spoon).
• Serve on bread in a sandwich, or store in the fridge for up to 3 days.

Notes

The mix will store in the fridge for up to 3 days. To do so, keep it in an air tight container such as a takeaway container or in a bowl with cling film (food wrap) covering the top.

Nutrition

Calories: 78kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 71mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 162IU | Vitamin C: 0.02mg | Calcium: 19mg | Iron: 1mg