Egg Sandwiches
These egg sammies are a tasty, wholesome, protein-packed lunch option that are low on fuss and big on flavour. Better yet, they’re wonderfully versatile - serve them as classic club sandwiches on soft white bread for a traditional take, or give them a modern twist with your favourite crusty, artisan bread and extra salad fillings like crisp cucumber or fresh lettuce. However you make them, these sandwiches are quick, delicious and will keep everyone satisfied.
Prep time: 15 minutes | Cook time: 10 minutes | Serves: 4-6 | Recipe by Chelsea Shine @chelseashinefoodcreative
8 Otaika Valley Free Range Eggs, room temperature
3 tablespoons mayonnaise
1 teaspoon dijon mustard
2 tablespoons chopped spring onion and/or chives, plus more to garnish
8 slices of thick cut bread
softened butter
INGREDIENTS
Bring a large pot of water to a boil. Reduce heat to a simmer and gently add the eggs with a spoon and cook for 10 minutes. Remove from the heat and transfer the eggs to a bowl of cold iced water.
Peel the eggs and place into a large bowl. Use a fork or potato masher to break up the eggs and mash until the eggs are in small pieces. Add the mayonnaise, dijon mustard, spring onion/chives. Season with salt and pepper and mix well to combine.
Butter all slices of bread, divide the filling between 4 slices of bread, spreading to the edges, and place the remaining slices of bread on top.
Trim the crusts off if you wish and cut each sandwich in half. Serve at room temperature or store in the fridge wrapped in gladwrap or baking paper until ready to serve. Egg sandwiches are best eaten on the same day but will last for two days in the fridge.
Note - if you want to jazz up these classic egg sandwiches with some extra fillings add lettuce, sliced cucumber, avocado and/or tomato on top of the egg filling.
