Egg Mayo Sandwich (HC)
Ingredients
- 8 boiled eggs, peeled
- ½ red onion, finely diced
- Bunch of fresh parsley (optional)
- 2 tbsp Greek yoghurt
- 1 heaped tbsp mayonnaise
- 1 tbsp whole grain mustard (or less if using English mustard)
- Black pepper to taste (and a pinch of salt if preferred)
For Sandwich:
- 2 slices of brown bread
- A handful of baby spinach (or any salad leaves)
Instructions
Chop the boiled eggs to your preferred texture (chunky or finely mashed).
Add the red onion and parsley (if using).
Mix in the Greek yoghurt, mayonnaise and mustard.
Season with black pepper (and salt, if desired).
Stir well to combine, then taste and adjust seasoning as needed.
If making in advance, add fresh parsley just before serving.
Spoon enough egg mayo for one sandwich onto your bread and add the salad leaves.
Note - This recipe makes enough egg mayo mixture for 3–4 servings. You can use the remainder in a low-carb lunch with plenty of salad, spread on crackers for a quick snack, or serve over a baked potato for a comforting dinner.