Creamy Egg Sandwich

Ingredients

• 4 Hard-boiled large eggs (Peeled; use 3 to 4 eggs as desired)
• 2 tbsp Mayonnaise
• 1.5 tbsp Heavy cream (Use 1 to 2 tablespoons, adjusting for desired creaminess)
• 2 tbsp Spring onions (scallions) (Finely chopped)
• Salt (To taste)
• Black pepper (To taste)
• 4 Bread slices (White, brioche, or whole-wheat bread)
• Butter (Optional, for spreading on the bread)

Steps

1. 1

   Peel the hard-boiled eggs. Carefully split each egg, place the cooked yolks in a bowl, and reserve the whites.

2. 2

   Roughly chop the egg whites into bite-size pieces and set them aside.

3. 3

   Mash the cooked egg yolks thoroughly with a fork until they form a smooth, crumbly paste.

4. 4

   Add the mayonnaise and finely chopped spring onions to the mashed yolks. Season with salt and black pepper to taste, then stir to combine.

5. 5

   Pour in 1 tablespoon of heavy cream and mix until smooth and velvety. Add the remaining cream as needed to reach the desired consistency, mixing thoroughly after each addition.

6. 6

   Add the chopped egg whites to the yolk mixture and fold gently until the whites are evenly coated without becoming mashed.

7. 7

   If desired, lightly butter the four bread slices.

8. 8

   Divide the egg mixture between two bread slices and spread it into a generous, even layer.

9. 9

   Top each sandwich with a second slice of bread. Cut the sandwiches diagonally and serve immediately.

Notes

The recipe yields two sandwiches using four bread slices. Use 3 eggs for a smaller batch or 4 eggs for a fuller filling. The heavy cream amount can be adjusted for the desired creaminess.

Nutrition per serving

• breakfast
• sandwich
• egg salad
• quick meal
• no-cook
• high-protein
• vegetarian