Egg Sandwich


4 eggs
water and 1 tablespoon of salt for boiling
2 tablespoon mayonnaise
2 tablespoon dijonnaise mustard
2 teaspoons honey
1 to 2 green onions, finely minced
1 small cucumber, minced
1/4 teaspoon cayenne pepper (optional)
salt and pepper to taste
4 to 6 slices of bread or 4 large size pandesal

In a small pot, boil water then add salt*. Carefully drop the eggs into the boiling water and cook for 9 minutes. Drain the hot water then replace it with cold water. Once the eggs have cooled, peel then chop.

In a medium size bowl, mix chopped eggs with the rest of the ingredients. Taste. Add more salt or pepper if required.

Spread egg mixture onto the slices of bread. Serve immediately!

You can make this ahead of time. It can last in the fridge for up to two days. 

*I can’t remember where I learned this trick, but the salt actually prevents the egg shells from cracking while cooking. 

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