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Egg mayonnaise sandwich
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Makes: 4 sandwiches
4 tbsp mayonnaise
1 tsp dijon mustard
¼ tsp turmeric, plus extra to serve
8 slices seeded bread
salted butter, softened
4 essential Waitrose radishes, finely sliced
small bunch cress
1. Put the eggs in simmering water for 4 minutes, then turn off the heat and let them sit in the water for another 8 minutes (this will stop the whites from becoming rubbery). Meanwhile, mix the mayonnaise with the mustard and turmeric; season. Drain the eggs and run under cold water, then peel and slice.
2. Spread the butter on 4 slices of bread. Spoon the mayo onto the remainder and lay on the egg and radishes. Top with cress, a little turmeric and the buttered bread.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per sandwich 2096kJ
This recipe was first published in September 2017.