General
A simple sandwich with fully cooked egg, mayonnaise, mustard and chives.
Loading kitchen…
The photo shows a Japanese-style egg-mayonnaise sandwich; the recipe adds optional mustard and chives.
5 clear steps
Tips, changes and questions from people who cooked this recipe.
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Put eggs in a saucepan, cover with cold water and bring to a boil. Reduce to a gentle simmer and cook for about 10–12 minutes for fully firm yolks and whites.
Transfer to cold water, cool promptly, peel and chop. Do not use soft or runny eggs for this version.
Mix cooled chopped egg with mayonnaise, mustard and chives. Season lightly, then sandwich with lettuce between bread slices.
Serve immediately or keep covered in the refrigerator. Never leave the egg filling at room temperature for more than 2 hours.
Recipes from the same place, or built on the same ingredients.
