Classic Egg Mayo Sandwich
Creamy egg mayo, crisp frilly lettuce, and soft white bread...the sandwich that's been getting it right for decades. Made with properly cooked eggs and good-quality mayo, this is the classic done exactly as it should be. No fuss, no shortcuts, just a really great sandwich.
Ingredients
- 8 eggs
- 2 tbsp mayonnaise
- Flaky sea salt and freshly cracked white pepperv
- 20 g unsalted butter, softened (5 g per sandwich)
- 8 slices JUST. White bread
- 8 frilly-edge lettuce leaves
Method
1. Place the eggs in cold water, bring to a boil and cook 9 minutes for a fully set, creamy yolk. Transfer immediately to an ice bath for 5 minutes. Peel and roughly chop.
2. Combine the chopped egg with mayonnaise. Season well with salt and white pepper. The mixture should be creamy but retain some texture.
3. Butter each bread slice to the edges.
4. Lay two lettuce leaves on four slices. Spoon the egg mayo evenly across the lettuce. Close with the remaining bread, press gently and slice on the diagonal.
