Egg Mayo Sandwich

Ingredients

• 6 Eggs (large, hard‑boiled, peeled, yolks and whites separated)
• 4 cups Water (enough to fully cover the eggs while boiling)
• 1 tablespoon White Vinegar (helps the shells peel easily)
• 2.5 tablespoons Mayonnaise (room temperature, smooth)
• 0.5 teaspoon Salt (fine sea salt)
• 1 tablespoon Granulated Sugar (adds a subtle sweetness)
• to taste Black Pepper (freshly ground)
• 6 slices White Sandwich Bread (soft, preferably without crusts)

Instructions

1. Boil the Eggs

   Place the 6 eggs in a medium saucepan, add enough water to cover them by 1‑2 inches, and stir in 1 tablespoon of white vinegar.

   Time: PT5M

2. Cook the Eggs

   Bring the water to a rolling boil over high heat, then reduce to medium and simmer for exactly 12 minutes.

   Time: PT12M

   Temperature: Medium

3. Ice‑Bath Cool

   Immediately transfer the eggs to a bowl of ice‑cold water and let them sit for 5 minutes.

   Time: PT5M

4. Peel and Separate

   Gently tap each egg to crack the shell, peel it, then separate the yolks from the whites. Set yolks and whites in separate bowls.

   Time: PT3M

5. Strain the Yolks

   Pass the yolks through a fine mesh sieve into a clean bowl, using the back of a spoon to push any stuck yolk through.

   Time: PT2M

6. Strain the Whites

   Similarly, strain the egg whites through a fine mesh sieve into another bowl. If the whites are still a bit chunky, mash them lightly with a fork to achieve a smooth consistency.

   Time: PT2M

7. Combine Egg Mixture with Mayo

   In a mixing bowl, combine the strained yolks, strained whites, 2‑3 tablespoons mayonnaise, ½ teaspoon salt, 1 tablespoon sugar, and a pinch of black pepper. Mix until the mixture is completely smooth and glossy.

   Time: PT4M

8. Prepare the Bread

   Lay out 6 slices of soft white bread. Spread a thin, even layer of mayonnaise on one side of each slice – this prevents the bread from getting soggy and adds extra richness.

   Time: PT2M

9. Assemble the Sandwiches

   Spread the egg‑mayo mixture evenly over the mayo‑coated side of three bread slices. Top each with another slice, mayo side down, to form three sandwiches.

   Time: PT2M

10. Trim and Cut

    Trim the crusts if desired, then cut each sandwich into triangles or squares for easy handling.

    Time: PT2M

11. Serve

    Arrange the sandwich pieces on a plate and enjoy while still slightly warm for the ultimate soft‑and‑fluffy experience.

    Time: PT0M

Nutrition Facts

Calories

600

Protein

18 g

Carbohydrates

42 g

Fat

37 g

Fiber

2 g