Ingredients
Scale
- 4 large eggs
- 3 tablespoons mayonnaise
- 1/4 teaspoon salt, sea salt preferred
- 1 teaspoon granulated sugar
- 2 slices soft white bread
- 1 cucumber, optional, thinly sliced
Instructions
- Bring a pot of water to a rolling boil.
- Gently add your eggs to the water using a spoon to avoid cracking them.
- Boil them for 10 minutes.
- Transfer the eggs into an ice bath to cool quickly.
- Peel the eggs under running water.
- Chop the eggs finely in a bowl.
- Add mayonnaise, salt, and sugar, and mix well until creamy.
- Take two slices of soft white bread and spread the egg mixture on one slice.
- If desired, add thin slices of cucumber on top before capping it off with the second slice of bread.
- Trim off the crusts if desired.
- Cut your sandwich diagonally into quarters for easy handling.
- Garnish with fresh herbs or microgreens if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days.
For a warm treat, reheat in a microwave for 15-20 seconds before serving.
Serve with pickled vegetables for added flavor and crunch.
Use fresh eggs for creamier filling and better flavor enhancement.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg