An M&S-style egg mayo sandwich pairs softly mashed hard-boiled eggs with creamy mayonnaise, a little seasoning and soft bread. This simple British-style lunch is quick to prepare, and a touch of mustard and finely chopped chives gives the filling a balanced, savory flavor.
Ingredients
- 4 large eggs
- 4 slices soft white or wholemeal sandwich bread (about 4 oz / 115 g total)
- 3 tablespoons mayonnaise (45 ml)
- 1 teaspoon Dijon or English mustard (5 ml)
- 1 tablespoon finely chopped chives (about 3 g)
- ⅛ teaspoon fine salt (about 0.7 g), plus more to taste
- ⅛ teaspoon freshly ground black pepper (about 0.3 g)
- 1 teaspoon lemon juice (5 ml), optional
- 1 tablespoon softened butter (14 g), optional, for spreading on the bread
Instructions
- Boil the eggs. Put the eggs in a saucepan in a single layer and add cold water to cover them by about 1 inch (2.5 cm). Bring the water to a boil over medium-high heat. Once it reaches a full boil, cover the pan, turn off the heat and leave the eggs in the hot water for 10 minutes. This method cooks whole eggs until both yolk and white are firm.
- Cool and peel. Transfer the eggs to a bowl of cold water for 2 minutes, just until they are cool enough to handle. Tap each egg gently on the counter and peel under a thin stream of water if the shell sticks. Pat dry. For an egg dish, the USDA FSIS safe minimum is 160°F (71°C); for whole boiled eggs, cook until the yolk and white are firm.
- Make the filling. Chop the eggs into small pieces and put them in a bowl. Add mayonnaise, mustard, chives, salt, pepper and the optional lemon juice. Mash gently with a fork, leaving some small pieces for texture. Taste and adjust the seasoning. Add mayonnaise a teaspoon at a time if you prefer a softer, creamier filling.
- Assemble the sandwiches. If using butter, spread a thin layer on one side of each bread slice; it helps form a barrier between the bread and moist filling. Divide the egg mixture between two slices and spread it evenly, stopping just short of the edges. Top with the remaining slices, buttered sides facing inward if used.
- Cut and serve. Press the sandwiches gently, trim the crusts if desired, and cut each in half with a sharp serrated knife. Serve promptly while the bread is soft and the filling is cool.
Tips
- Start timing once the water reaches a full boil. Leaving the eggs covered off the heat for 10 minutes gives set yolks without needing to boil them hard for the whole cooking time.
- For a smooth filling, mash the eggs thoroughly; for a chunkier sandwich, chop them and fold the ingredients together rather than crushing them.
- Use mayonnaise at room temperature only briefly while mixing. Keep the finished filling chilled, and do not leave egg mayo at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
- If you do not have chives, use a small amount of finely sliced spring onion or parsley. Spring onion tastes sharper, so begin with 1 teaspoon and add more to taste.
Serving Suggestions
Serve the sandwich as a quick lunch with crisps, a green salad, cucumber sticks or sliced tomatoes. For a picnic-style plate, add fruit and a pickle, keeping the sandwich in a cooler with an ice pack until serving. A cup of soup makes it a more filling meal, especially on a cool day. If packing it to eat later, wrap it snugly and keep it refrigerated or chilled rather than leaving it in a warm bag.
Variations
Classic mustard: Use English mustard for a more pronounced, slightly hot flavor, or stick with Dijon for a milder tang. Mustards vary in strength, so add gradually.
With cress: Add a small handful of fresh cress to the filling or layer it on top. Its peppery flavor gives the creamy eggs a fresh contrast.
Wholemeal or seeded bread: Swap the white bread for wholemeal or seeded slices. The heartier texture and nutty flavor make the sandwich less like a soft shop-style version but work well with the same filling.
Lightly tangy: Stir in a teaspoon of lemon juice or a few finely chopped cornichons. Both add acidity; cornichons also bring a little crunch, so drain and chop them well to avoid a watery filling.
Storage and Reheating
Egg mayo is best assembled shortly before eating, but the filling can be made ahead. Place it in a clean, covered container and refrigerate at 40°F (4°C) or below within 2 hours of cooking the eggs. Use it within 3 days for best quality, and discard it sooner if it has been left out beyond the safe time limit. Keep the bread separate until serving to prevent it becoming soggy.
Store assembled sandwiches in an airtight container in the refrigerator and eat within 24 hours for the best texture. Do not freeze egg mayo: mayonnaise can separate as it thaws, and the eggs may become watery or rubbery. This sandwich is served cold, so reheating is not recommended.
Frequently Asked Questions
Can I make the filling the day before?
Yes. Make it up to a day ahead, cover it and refrigerate promptly. Stir it before spreading, then assemble the sandwiches just before serving so the bread stays soft rather than damp.
How do I stop the bread from getting soggy?
Drain and dry the peeled eggs before chopping, avoid adding too much mayonnaise, and spread a thin layer of butter on the bread if you like. For packed lunches, keep filling and bread separate until you can assemble the sandwich.
Why is my egg mayo watery?
Eggs that have not been dried after peeling, overly generous mayonnaise or watery additions can loosen the mixture. Pat the eggs dry, measure the mayonnaise, and drain chopped pickles well. If the filling is already loose, add another chopped hard-boiled egg.
Can I use pre-boiled eggs?
Yes, provided they have been refrigerated safely and are still within their use-by date. Peel and chop them, then follow the filling steps. If you are unsure how they were stored or how long they have been out, do not use them.
What is the best bread for an M&S-style sandwich?
Soft, thin-sliced white bread gives the closest tender texture, while soft wholemeal is a good alternative. Very crusty bread can overwhelm the delicate filling, but it works if you prefer a sturdier sandwich.
Can I make it without mustard?
Yes. Leave it out for a milder, creamier filling, or replace it with an extra teaspoon of mayonnaise and a little lemon juice. Taste before adding more salt, since the balance will change without the mustard.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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