Mayumi® egg sandwich

Ingredients

• 3hard-boiled eggs
• ¼cucumber
• 4 sliceswhite bread
• 1 pack (25 g)Mayumi® sauce
• 45 g (3 tbsp)butter
• ¼ tspground black pepper
• ½ tspsalt
• to tasteparsley, to serve
• to tastecherry tomatoes, to serve

Instructions

1. 1

   Prepare cucumber

   Remove the seeds from the cucumber, dice it and set it aside.

2. 2

   Mash eggs

   Mash the hard-boiled eggs.

3. 3

   Mix the filling

   Combine the eggs, cucumber, salt, pepper and Mayumi® sauce, then stir until evenly mixed.

4. 4

   Assemble sandwiches

   Butter the bread slices and spread the filling over them. Butter the top slices, place them on the filling and press gently. Cut into pieces and serve with parsley and cherry tomatoes.

What is a Mayumi® egg sandwich?

This is a simple egg sandwich: mashed boiled eggs are mixed with cucumber, seasoning and a mayonnaise-style sauce, then tucked between slices of bread. It brings familiar sandwich ingredients together with Mayumi®, a sauce used in Indonesian home cooking.

The version here works because the soft egg mixture is offset by crisp cucumber, while buttered bread gives the filling a rich, savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 66 calories, 4g protein, 5g carbs, 4g fat.

The bread supplies most of the carbohydrates, while butter and Mayumi® sauce contribute much of the fat. Eggs provide protein, with smaller amounts also coming from the bread and sauce. Serve the sandwich with extra fresh vegetables to balance the plate.

Choosing the ingredients

Eggs: Use fully boiled eggs and mash them to your preferred texture. A little texture helps the filling feel substantial rather than completely smooth.

Cucumber: Remove the seeds before dicing, as directed, to keep excess moisture out of the mixture.

Sauce and bread: Mayumi® provides creaminess and flavour, while plain white bread makes a soft, easy-to-cut sandwich.

Getting the filling right

Mix the mashed eggs with the cucumber, salt, pepper and sauce until the ingredients are evenly distributed. Stir gently so some pieces of egg remain intact.

If the filling looks loose, avoid adding extra cucumber; check that it was well drained after removing the seeds.

Butter and assembly

Bread: Spread butter over the slices before adding the filling, as the recipe specifies. This adds flavour and gives the sandwich a richer finish.

Pressing: Set the buttered top slices in place and press gently to hold the filling together without squeezing it out. Cut the sandwiches into pieces just before serving.

Texture and serving

The finished sandwich should be soft, with small bites of egg and cucumber throughout the creamy filling. The recipe does not call for toasting, so keep the bread soft.

Serve with parsley and cherry tomatoes as the listed accompaniments. A simple salad or vegetable soup would also make a suitable side.

Making it in four minutes

The stated total time is 4 minutes, so this is best treated as a quick assembly recipe with the eggs already boiled and cooled. Dicing the cucumber and mashing the eggs are the main tasks before mixing.

Have the bread, butter and sauce ready before starting, then assemble and cut the sandwiches straight away.

Recipe notes & tips

• Remove the cucumber seeds so the filling stays together.
• Mash the eggs before adding the sauce and seasonings.
• Taste the filling before assembling, as the sauce and salt both contribute seasoning.
• Spread the butter evenly over the bread for a consistent finish.
• Press the top slices gently so the filling stays in place.
• Cut the sandwiches just before serving for neater edges.

Variations

• Add herbs: Mix finely chopped parsley into the filling for a fresh, herby flavour.
• Use wholemeal bread: Swap in wholemeal slices for a more robust bread flavour.
• Add chilli: Stir a little chopped chilli into the egg mixture for gentle heat.
• Include extra cucumber: Add a small amount of finely diced, seedless cucumber for more crunch.
• Serve open-faced: Spoon the filling over one buttered slice for an easier-to-serve option.

Common mistakes to avoid

• Watery cucumber: Remove the seeds and drain the diced cucumber before mixing it in.
• Over-mashing: Leave some small egg pieces for a more varied texture.
• Uneven seasoning: Mix the salt and pepper thoroughly through the filling.
• Too much pressure: Press the top bread gently to avoid forcing out the filling.
• Assembling too early: Cut the sandwiches shortly before serving so the bread stays at its best.

How to store

Keep leftover filling in a covered container in the fridge and use within 1–2 days. Store assembled sandwiches wrapped or in an airtight container and eat them chilled; this sandwich is not suited to reheating.

Frequently asked questions