Egg Mayo Sandwich

Egg Mayo Sandwich
Serves: 2
Calories: 305kcal
Sodium: 1g


  • 2 eggs
  • 4 slices white sandwich bread
  • 1 Japanese cucumber



Cook Directions:

  1. Place eggs in saucepan of cold water enough to cover eggs. Bring to boil at mid flame, then simmer for 10 minutes at low flame. Rinse eggs with cold water till cooled and remove shell. Cut egg into cubes of about 7mm.
  2. Mix evenly in a bowl chopped egg, PURE SELECT MAYONNAISE, mustard, salt and pepper.
  3. Cut cucumber in half, then cut into thin long slices. Add a little salt and leave for 5 minutes. Dry the sliced cucumber.
  4. Spread some butter on a slice of bread. Place half the sliced cucumber on the bread and spread half the egg mayonnaise mixture. Top with another slice of bread and press lightly. Cut into 6 equal parts.
  5. Repeat step 4 with the other 2 slices of bread.