Easy Egg Salad Sandwich recipe made with cucumbers, egg, cilantro and mayo. Excellent for a quick bite or a school lunch box. With step by step pictures.
This egg salad sandwich recipe is so easy to make that its perfect for that quick bite in the morning or for the school lunch box. You just need to have boiled eggs ready and the whole sandwich can be put together in less than 15 minutes. Egg Mayo Sandwich is a staple at all the Bistros and its so easy to make at home too. It looks daunting but the ingredients are so simple that its perfect for busy mornings. Here is my version.
Clean, Peel and finely chop a cucumber. Add it to a bowl. Add in two heaped tablespoon of store bought Mayonnaise. Add in the finely chopped coriander leaves (cilantro), salt, pepper and finely chopped green chilli. Green chilli is optional. I like the heat of the chilli.
Chop two boiled eggs and add it to the bowl. Here is how to make perfect boiled eggs every single time. Mix well to combine. Check for seasoning. The egg salad is ready. Set aside.
Remove the crusts of the bread slices. This is a very soft ooey gooey sandwich. So the crust got to go. Spread the egg salad evenly on the bread slices. About two tablespoons per sandwich. Cover the salad with another slice of bread and apply a little ghee (clarified butter) on top. One can use butter too.
Heat a griddle on low flame for 2 minutes. The key to even browning of a good sandwich is to toast the sandwich on a low flame. Toast the sandwich on both sides until golden. Remove off heat and serve hot or at room temperature.
Welcome to the clean plates club!
- 2 Boiled Eggs
- 1 Cucumber
- 3-4 sprigs Coriander leaves (cilantro)
- 1 green chilli
- 2 heaped tablespoon Mayonnaise
- Salt and pepper to taste
- 1 tablespoon Ghee (clarified butter)
- 8 Slices Sandwich Bread
- Clean, Peel and finely chop a cucumber. Add it to a bowl. Add in finely chopped coriander leaves (cilantro), salt, pepper and finely chopped green chilli. Add in two heaped tablespoon of Mayonnaise.
- Chop two boiled eggs and add it to the bowl. Mix well to combine. Check for seasoning. Set aside.
- Remove the crusts of the bread slices. Spread the egg salad evenly on the bread slice. About two tablespoons per sandwich. Cover the salad with another slice of bread and apply a little ghee (clarified butter) on top.
- Heat a griddle on low flame for 2 minutes. Toast the sandwich on both sides until golden. Remove off heat and serve hot or at room temperature.
I didn’t have cucumbers at home. So just tried without it. Even then the sandwich was too good. Thank you!
IT IS REALLY SUPERB,THUMBS UP DEAR
Thank you so much!
I think, it will help me a lot for my kids lunchbox.