Egg salad is absolutely delicious on fresh white bread. Boiled eggs with mayo. Whatʼs not to like? Add a flavoursome homemade mayo made in 5 minutes, season well and add loads of finely sliced chives. Voilà! This egg salad is chunky and has great texture.
Mayo with a difference
We grew up with Mumʼs condensed milk mayonnaise. There was always a Tupperware container of it in the fridge ready to smear on an egg sandwich (considering we grew up on a poultry farm there was always, always tonnes of eggs) …..remind me to tell you just how many we used trying to perfect pavlova…..too many! Anyway, this condensed milk mayo is super simple and super tasty. Condensed milk, malt vinegar and dry mustard powder mixed together and seasoned with salt and pepper. Too darn easy!
Cooking the eggs
Start off with your eggs covered in cold water. Bring to the boil then cover with a lid, turn the heat off and set a timer for 8 minutes. Then plunge your eggs into cold or better still iced water till they cool. Give the eggs a gentle roll on the bench and peel. 8 minute eggs still have a semi soft yolk instead of being over cooked and all chalky and dry. Ready to go!
Chives and watercress
Donʼt stint on the chives. When you think youʼve added enough add some more. Chives add a delicious mild onion flavour where onion can overpower the egg salad. Adding watercress adds a lovely subtle pepperiness to the egg salad sandwich.
Salt and pepper
Eggs love salt. So make sure you season them well. We like to use fine white pepper so we donʼt bite into a lump of fresh ground pepper.
Ring the changes
Add some curry powder to this egg salad mixture and you are on your way to another great egg salad sandwich. Topping with finely shredded iceberg lettuce adds a lovely crunch.
Whatʼs your favourite egg salad combo?
Egg salad sandwich is especially good with fresh soft white sandwich bread. Add a flavoursome homemade mayo, season well and add loads of fresh chives and watercress. Voila!
- 1 x 14 ounce (395 g) tin sweetened condensed milk
- 2 heaped teaspoons dry mustard powder – see notes
- 1/2 cup malt vinegar
- 1 teaspoon salt
- 1/2 teaspoon fine white pepper
- 1 dozen large eggs
- 1/2 cup condensed milk mayonnaise
- 1 cup fresh finely chopped chives
- small bunch fresh watercress
- 1 teaspoon salt
- 1 teaspoon fine white pepper
- fresh sliced white bread
- tip condensed milk into a small bowl
- add all other ingredients and mix well
- refrigerate and mixture will thicken up
- use when ready
- mayonnaise keeps for weeks
- place eggs into a saucepan filled with cold water
- bring to a boil and place a lid on when boiling then
- turn heat off and set timer for 8 minutes
- plunge eggs into cold or iced water till eggs are cold
- peel eggs and halve and slice into small pieces
- add mayonnaise, chives, salt and pepper
- use two knives to cut through egg mixture till pieces are well mixed
- spread evenly over bread leaving a half inch ( 1 1/4 cm ) border
- sprinkle watercress leaves over egg mixture
- top with another slice of bread and gently press top slice
- trim crusts off
- cut sandwiches into squares, fingers or use a circle cookie cutter to cut rounds
- serve and enjoy!
- use wet hot mustard of choice if you don’t have mustard powder
- leftover mayonnaise keeps for weeks in the fridge
- Category: Finger food
- Method: bench top
- Cuisine: American