Egg Salad Sandwiches


  • 2 Eggs
  • 2-3 tablespoons of Mayonnaise
  • Pepper & Salt, for seasoning
  • Chives or Parsley, washed and chopped finely
  • Brown multi-seed bread, or other bread you prefer
  • Rucola or watercress, optional



Take your eggs out of the fridge and grab a saucepan of medium to small size.  If you have an egg pricker, this would be the time to use this oh-so-handy little kitchen gadget, and prick a little hole in the bottom of the eggs.  Place the eggs into your saucepan and cover with water.   Get the water to boiling point and boil for another 10 minutes till hard boiled.

The trick to make them stop boiling on the inside is to poor off the hot water and immediately rinse with cold water.  This will also make them easier to peel.  Leave for a few minutes till they are not too hot to handle.  Peel your eggs and place aside to cool down completely.

Once your eggs are entirely cold, mash them in a bowl with a fork.  Add the chopped chives or parsley to the eggs and season well.

I would now add half off the mayonnaise, and start folding this into the mix carefully.  Add more if required.  Now taste and see if you need more seasoning.

To serve, I’d like to grab a soft bread roll or multi-seed brown bread, and scoop some of the egg mix on the bread.  Add on some watercress or Rucola for a touch of spiciness and serve.  Hope you enjoy!


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