Egg Mayonnaise Sandwich

An egg based sandwich with a filling of assorted vegetables and mayonnaise.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 Sandwiches
Calories 382 kcal
Author Anju Bhagnari


  • 2 Eggs
  • 4 Bread Slices
  • 2 tbsp Mayonnaise Any flavor
  • 1/4 tsp Black Pepper Powder
  • Salt to taste
  • 1 small Onion
  • 2 tbsp Tomato Chopped
  • 1 Green Chilli
  • 1 tbsp Green Coriander Leaves
  • Water to boil the eggs
  • 1 tbsp Butter


  1. Heat water in a pan and add in the eggs. Boil on low flame for 7 to 8 minutes.
  2. Remove from the hot water and let the eggs cool down a bit. Then remove the shell.

  3. With a fork, crush them coarsely.

  4. Chop onion very finely and cut the chilli into very small pieces. Chop the green coriander leaves as well.

  5. Collect the eggs, onions, tomatoes, green chilli, green coriander leaves on a plate.

  6. Sprinkle black pepper powder and salt.
  7. Using a fork, whisk gently so that it all comes together.

  8. Now, take the bread slices and apply a thin layer of mayonnaise on all 4 slices.

  9. Divide the ready stuffing into two parts.

  10. Place each part on two slices.
  11. Cover them with the remaining two slices.

  12. Cut and serve as is or Toast lightly on a heated tawa till light golden brown.
  13. Apply little butter while toasting. Serve hot.