Egg Mayonnaise Sandwiches with Watercress
Lalkila Kitchen · Eggs · Breakfast · Snacks · Western influenced
A cold egg filling gives this collection another lunch option alongside hot egg dishes. Watercress provides a fresh contrast to the mayonnaise. Cook and cool the eggs before assembling the bread, and keep the prepared filling chilled rather than treating it as something that can wait on the counter.
Ingredients
- 6 eggs
- 8 tbsp commercial mayonnaise made with pasteurised eggs
- 1 handful washed watercress, roughly chopped
- 20 slices soft sandwich bread
- Salt and pepper to taste
Method
- Hard-boil eggs until both yolks and whites are firm. Cool promptly under cold running water, peel and roughly chop.
- Fold eggs and watercress into mayonnaise. Season.
- Divide between pairs of bread slices and cut as desired. Serve promptly, keeping filling and prepared sandwiches chilled until needed.
Cooking notes
Use clean utensils after peeling and keep the cooked eggs separate from anything that touched raw shells. Commercial mayonnaise avoids adding a separate raw-egg mayonnaise method. For a packed lunch, keep the sandwiches cold in an insulated bag with an ice pack. These instructions do not supply an unrefrigerated picnic holding time. Bread and mayonnaise labels matter for the person eating the sandwich.
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Source and adaptation
Adapted from the Good Food team’s Egg mayonnaise. Original recipe.
Selected the source’s bread-slice option and specified commercial pasteurised-egg mayonnaise. Added firm-yolk and cold-holding guidance from FDA egg-safety advice.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.