Egg mayo sandwich recipe

Bollock mayo sandwich formula – Quick and easily egg salad sandwich with easy ideas for mayonnaise substitute. This egg mayo sandwich is surely a time saver in the busy mornings. Your Breakfast sandwich will be ready in minutes and information technology tastes delicious. In that respect are non umteen shipway this sandwich is successful except for the seasoning and flavorer ingredients which tush personify altered to suit your liking.

Usually orchis mayonnaise sandwich is ready-made without much flavoring, herbs etc. That's a bit bland for our preference buds, then I use some herbs, ail, pepper &adenosine monophosphate; chili flakes which really enhances the taste and flavor.

Information technology is good to consume these sandwiches within 2 hours of preparing arsenic the eggs and mayo are unsafe for consumption after 2 hours unless refrigerated.

These testicle salad sandwiches are too great for evening snack or meal along with some tomato soup.

Preparation

1. Boil eggs in pot or pressure cooker. Cool them and strip down. I boil them in my instant pot for 7 minutes. Then let the pressure put out of course. I keep them in cold water awhile. Then peel them.

2. Chop the eggs to miniature bites without messing up the yolks much.

3. Add fine chopped onion, Allium sativum, black pepper, Indian mustard pulverize or sauce, coriander or parsley and dried herbs if exploitation. If you want to make your ain table mustard powder, just run a spoon overloaded of seeds in a blender and make a fine powder.

Utilization just about 1/8 tsp i.e 2 generous pinches. You can skip onions and Allium sativum. You tin also dowse them in gamboge succus for 20 mins and practice. That helps to remove the pungent taste and flavor.

4. Add mayonnaise as desired. You nates use as much as you like. If you do not eat mayo then add cream cheese or Greek yoghurt.

5. Admixture everything healed. Add red chilli flakes. You can add very elfin salinity if needed since mayo is already salted. Taste this and tot up lemon juice if desired.

How to get to egg mayo sandwich

6. I choose to toast the bread in preheated oven for 3 to 4 mins at 180 C. You can also toast on a griddle/ tawa or in a toaster. Spread the prepared egg mayo mixture on the bread.

Serve egg mayo sandwich inside 2 hours or chill in refrigerator until used.

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Recipe card

• ▢ 4 slices Scratch
• ▢ 1 tablespoonful butter (nonmandatory, mayo is high in fats, so you can skip)
• ▢ 3 Boiled eggs
• ▢ 3 to 4 tablespoonful mayonnaise (or greek yoghourt or cream cheese)
• ▢ ¾ to 1 tablespoon mustard or ⅛ tsp priming mustard (optional)
• ▢ ¼ teaspoon humble black pepper (dry land black pepper)
• ▢ Salt as needed (mayo already has salt, so utilise very less)
• ▢ 1 small onion finely sliced
• ▢ 1 teaspoon Lemon juice (mayo has gamboge or vinegar, so use less) (optional)
• ▢ ½ to ¾ teaspoon Bolshevik chill flakes (adjust to taste)
• ▢ 1 clove minced finely (optional)
• ▢ 1 teaspoon dehydrated herbs (Origanum vulgare surgery interracial herbs)
• ▢ 2 to 3 tablespoons parsley or coriander leaves chopped finely

• ▢

  Lightly chop poached eggs to small cubes and add them to a mixing bowl.

• ▢

  Add mayo, bloody chilli flakes, dried herbs, parsley, black pelt, Indian mustard, garlic and onion.

• ▢

  Mix fountainhead and taste IT. If required and so add salt and vinegar or lemon juice.

• ▢

  Optionally butter the boodle slices and toast them along a griddle or in a wassailer.

• ▢

  Operating theatre you backside 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 browning will make it hard.

• ▢

  Cool them slightly, then spread out the up bollock salad on a bread slice.

• ▢

  Cover with another slice. Cut up the sandwich with a saw-toothed knife.

• ▢

  Serve egg mayo sandwich inside 2 hours of preparing or iciness in icebox.

Alternative quantities provided in the recipe card are for 1x merely, original recipe.

For C. H. Best results follow my elaborated step-by-step photo instructions and tips above the formula card.

Nutrition Facts

Egg mayo sandwich

Amount Per Serving

Calories 485 Calories from Blubber 288

% Day-after-day Value*

Fat 32g 49%

Saturated Weighty 9g 56%

Cholesterin 304mg 101%

Na 643mg 28%

Potassium 270mg 8%

Carbohydrates 34g 11%

Fiber 4g 17%

Sugar 6g 7%

Protein 16g 32%

Vitamin A 1050IU 21%

Vitamin C 9mg 11%

Ca 138mg 14%

Iron 4mg 22%

* Percent Daily Values are based on a 2000 gram calorie diet.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the recipe developer, food lensman & food for thought writer rear end Swasthi's Recipes. My aim is to aid you cook dandy American-Indian language food with my time-tested recipes. Afterwards 2 decades of experience in practical Native American cooking I started this blog to help mass cook ameliorate & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes volition assist you to enhance your cooking skills.
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