Egg Sandwich

Ingredients

• 2boiled eggs
• 1 small to mediumonion, finely chopped
• 1 smalltomato, finely chopped
• 1–2 tsptomato ketchup (optional)
• ½–1 tspcrushed pepper
• to tastesalt
• 4–5 tbspmayonnaise
• 4–6 slicesbread
• as neededoil

Instructions

1. 1

   Cook the vegetables

   Heat oil in a pan and sauté the chopped onion until soft. Add the chopped tomato, crushed pepper and salt, and stir for a few minutes. Add the tomato ketchup, if using, and cook until the tomatoes are soft. Take the pan off the heat and leave the mixture to cool.

2. 2

   Mix the filling

   Mash the boiled eggs, then add them and the mayonnaise to the cooled onion and tomato mixture. Combine well.

3. 3

   Assemble sandwiches

   Spread the filling over one slice of bread and cover with another slice. Repeat with the remaining filling and bread.

4. 4

   Make it lighter

   For the healthier version, use only egg whites, brown bread and low-fat mayonnaise, and follow the same method.

What is an egg sandwich?

An egg sandwich is a simple bread-based meal filled with cooked egg, often mashed or chopped and mixed with a creamy dressing. Versions are made in many places, with ingredients and seasonings varying from kitchen to kitchen.

Here, softened onion and tomato bring savoury sweetness and moisture to the egg and mayonnaise filling. Ketchup is optional, adding a sweeter, tangier note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 15g protein, 40g carbs, 47g fat.

Bread supplies most of the carbohydrate, while mayonnaise and the cooking oil contribute much of the fat; eggs provide protein, with smaller amounts from the bread. Add salad or raw vegetables alongside to round out the plate without making the filling heavier.

Build flavour in the pan

Onion first: cooking it until soft mellows its sharpness and gives the filling a gentler flavour.

Tomato next: cook it with the pepper and salt until soft, then stir in the ketchup. Let the mixture cool before adding the egg and mayonnaise so the filling stays cohesive.

Get the filling texture right

Mash the boiled eggs to the texture you like, from fairly smooth to slightly chunky. Fold them into the cooled vegetables with the mayonnaise until evenly combined.

The mixture should spread readily without running. If the vegetables seem especially juicy, give them time to cool and settle before mixing.

Choose the bread

Bread slices: the recipe allows four to six slices, so you can make two generously filled sandwiches or divide the filling into smaller ones. Use slices that hold their shape when spread.

Brown bread: this is the suggested choice for the lighter version, while the standard method leaves the bread type open. Either way, assemble just before eating for the best texture.

Make the lighter version

Egg whites: the recipe's lighter option uses only the whites of the boiled eggs. It also calls for brown bread and low-fat mayonnaise.

Follow the same cooking and mixing method. The filling may be less rich than the version made with whole eggs and standard mayonnaise.

Serve it as a meal

These sandwiches work as a quick lunch or a light supper. Serve them with a simple salad or raw vegetables for a fresh contrast to the creamy filling.

For a packed meal, keep the sandwiches chilled and assemble them close to serving time if you want to avoid the bread softening.

Recipe notes & tips

• Chop the onion and tomato finely so they mix evenly through the egg.
• Cook the onion until soft before adding the tomato.
• Let the vegetable mixture cool before mixing in the egg and mayonnaise.
• Add the ketchup only if you want extra sweetness and tang.
• Start with the lower amount of mayonnaise and add more if the filling needs it.
• Spread the filling close to the edges so each bite includes the mixture.

Variations

• Use brown bread: choose it for the recipe's suggested lighter version.
• Skip the ketchup: leave it out for a less sweet filling.
• Adjust the pepper: use the lower or higher amount to suit your taste.
• Make smaller sandwiches: divide the filling across six slices of bread.
• Use low-fat mayonnaise: follow the lighter version's suggested swap.

Common mistakes to avoid

• Adding mayonnaise to hot vegetables: let the mixture cool first so the filling stays together.
• Leaving the onion firm: cook it until soft before adding the tomato.
• Stopping while the tomato is still firm: continue cooking until it has softened.
• Making the filling too loose: allow the vegetables to cool and settle before combining them.
• Overfilling the bread: spread a manageable layer so the sandwich is easier to hold.

How to store

Keep leftover filling in a covered container in the fridge and use it within 2 days. Store assembled sandwiches chilled and eat them within a day; they are best fresh and are not suited to reheating.

Frequently asked questions