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Ultimate egg mayo sandwich
An egg sandwich lives and dies on its yolks – which should be fudgily soft. Here we've cut the eggs into chunks, then enveloped them in homemade mayo. Peppery watercress and delicate chives bring it all together between soft white bread for total sandwich satisfaction.
Vegetarian
Serves4
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins
Ingredients
8 eggs
1 egg yolk
1 tsp Dijon mustard
1 tbsp white wine vinegar
75ml cold-pressed rapeseed oil
50ml sunflower oil
½ x 25g pack chives
4 tsp salted butter, for spreading
8 slices white bread
50g watercress
Method
Carefully lower the eggs into a pan of gently simmering water and cook for 7 minutes. Drain, rinse in cold water, then leave in a bowl of cold water until cool (about 5 minutes).
Meanwhile, put the egg yolk, mustard, vinegar and a pinch of salt in a tall jug. Whizz with a stick blender, then gradually pour in the oils, without wiggling the blender around too much, until you have a smooth mayonnaise. (You can also do this in a jug blender.) Transfer to a large bowl, then use kitchen scissors to snip in the chives; season.
Peel the eggs, then cut each one into 12 chunks; stir into the mayonnaise. Butter the bread, then top 4 slices with the egg mayonnaise and watercress. Sandwich together with the other slices of bread.
Cook’s tip
Give your homemade mayonnaise some oomph with a squeeze of sriracha or a spoonful of miso and some toasted sesame seeds. Or roast a bulb of garlic, then squeeze some of the caramelised cloves out of their skin and mash them into the mayonnaise.
If you prefer, you could use a ready-made jar of mayonnaise so you just have to boil the eggs and assemble.
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