Egg Mayo Sandwich

Classic Egg Mayo Sandwich with a Mustard Twist

Simple, creamy, and always satisfying - this egg mayo salad sandwich is the kind of comfort food that never goes out of style.
It’s quick, delicious, and made with pantry staples. But what takes it to the next level? A swipe of whole grain mustard for a subtle kick.
You can also lighten it up with Greek yogurt, making it a perfect weekday lunch or snack when you’re short on time but still craving something homemade.

This recipe is inspired by the humble sandwiches you’d find at a Korean convenience store or a Japanese konbini - soft, fluffy bread with a generous creamy filling.
But we’re adding a slight twist here: that mustard adds depth and brightness without overpowering the delicate flavor of the eggs.

Whether you’re prepping lunch, packing for a picnic, or just craving something nostalgic and easy, this sandwich is always a win.
It’s perfect for busy days, lazy mornings, or even late-night comfort food cravings. The creamy texture, slight sweetness from the sugar, and a burst of tang from the mustard make every bite incredibly satisfying.

Ingredients (Makes 1 sandwich)

• 2 slices of bread — use your favorite kind!
  Soft milk bread for a Japanese-style sandwich, whole wheat for a healthier twist, or sourdough if you want more bite.
• 2 boiled eggs — medium to large size
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• ½ tsp sugar — yes, just a little makes a big difference!
• A pinch of salt — enhances all the flavors
• 1 tsp whole grain mustard — for one slice of bread

You can easily double or triple the ingredients if you’re feeding more people, or want to prep a few in advance.
This recipe is also very adaptable to your taste - you can add more mayo for extra creaminess or more mustard for an extra zing.

How to Make It

1. Boil the eggs
   Place your eggs in a small pot of boiling water. Cook for about 10 minutes until hard-boiled.
   When they’re done, cool them immediately in a bowl of ice water or under running cold water - this makes peeling much easier.

2. Mash the eggs
   Once the eggs are cool and peeled, use a fork (or a potato masher) to mash them in a bowl.
   You want a texture that’s fine but still has a bit of chunkiness - like a rustic egg salad.

3. Mix everything
   Add mayo or Greek yogurt, sugar, and salt to the bowl. Mix everything together until it forms a creamy, cohesive filling.
   The sugar might seem unusual, but trust me - it adds a lovely balanced sweetness that enhances the flavor of the eggs.
   If using Greek yogurt, you may want to add a touch more salt or even a squeeze of lemon juice to balance its tang.

4. Toast the bread (optional)
   Lightly toast the bread slices if you like a bit of crispness. This adds a nice contrast to the soft filling.
   If you’re going for a konbini-style sandwich, skip the toasting and use pillowy soft bread.

5. Assemble the sandwich

   • Spread whole grain mustard on one slice of bread - this gives that delightful pop of flavor.
   • Pile the creamy egg mixture generously on the other slice.
   • Press the two slices together gently, making sure the filling spreads to the edges.

   You can wrap the sandwich in parchment paper and let it sit for a few minutes - this helps everything meld together beautifully.

Tips

• Want it lighter?
  Swap mayo with plain Greek yogurt. It gives you protein, less fat, and still a nice creamy texture.

• Add some greens:
  Throw in a few leaves of romaine, spinach, or butter lettuce for crunch and color.

• Avocado fan?
  Thin slices of avocado make this sandwich even creamier and more filling.

• Spice it up:
  Add a pinch of cayenne pepper, or a drizzle of hot sauce if you like a bit of heat.

• Season creatively:
  Freshly cracked black pepper or smoked paprika can add depth to the filling.
  A few chopped chives or green onions also give it a nice fresh note.

• Make it a meal:
  Pair your sandwich with a warm bowl of tomato soup or a simple green salad tossed in vinaigrette.

• Presentation matters:
  Cut it into halves, triangles, or even small finger sandwiches if serving at a brunch or party.
  Want that perfect café vibe? Wrap it in parchment, slice diagonally, and serve with kettle chips and iced tea.

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When to Make It

This egg mayo sandwich is:

• Perfect for busy weekday lunches
• Great for picnic baskets and road trips
• Ideal for school or office lunchboxes
• Surprisingly comforting as a midnight snack

It’s one of those recipes that’s humble but dependable - always there when you need something quick, satisfying, and tasty.

Whether you’re in the mood for something classic and cozy or looking for a sandwich that’s easy to customize,
this egg mayo sandwich with a little mustard twist is hard to beat.

You’ll be surprised how something so simple can taste so good.
And the best part? You probably have everything you need in your fridge right now.

So go ahead - make it, eat it, and maybe even share it.
It’s a small joy in sandwich form.