Egg and Mayo Sandwich

To make a healthy Egg and Mayo Sandwich, start by boiling 3 eggs for about 12-15 minutes. While the eggs are boiling, mix 4 tablespoons of mayonnaise, 1 tablespoon of mustard sauce, 2 tablespoons of chopped spring onions, salt, and pepper in a bowl. Once the eggs are cooked and peeled, mash the yolks and chop the whites, then combine them with the mixture. Spread this filling between slices of bread, and you can choose to toast the sandwich or enjoy it soft.

If you're looking for dietary substitutions for the Egg and Mayo Sandwich, consider using Greek yogurt instead of mayonnaise for a lighter option. For a vegan version, you can replace the eggs with mashed avocado or chickpeas, and use vegan mayo. Additionally, whole grain or gluten-free bread can be used to accommodate different dietary needs.

To store leftover Egg and Mayo Sandwiches, wrap them tightly in plastic wrap or place them in an airtight container. They can be kept in the refrigerator for up to 2 days. If you want to keep the bread from getting soggy, consider storing the filling separately and assembling the sandwich just before eating.

To create a complete meal with your Egg and Mayo Sandwich, consider pairing it with a side salad, such as a mixed greens salad with a light vinaigrette. You could also serve it with vegetable sticks, like carrots and cucumbers, or a bowl of soup for a comforting touch. A piece of fruit or some chips can also complement the sandwich nicely.

Yes, you can make the Egg and Mayo Sandwich ahead of time. Prepare the filling and store it in the refrigerator for up to 2 days. However, it's best to assemble the sandwich just before serving to keep the bread fresh and prevent it from becoming soggy. If you plan to toast the sandwich, do that right before eating for the best texture.