Egg Sando

Filled with a rich and creamy egg salad and semi-boiled egg. Tucked between two fluffy slices of bread. It's indeed egg-cellent!


    6nos eggs (chilled)
    2 Tbsp mayo
    1/4 tsp salt
    1/4 tsp black pepper
    1/2 nos onion (chopped finely)
    1 stalk spring onion (sliced thinly)
    1 pc pickle (chopped finely)
    4 slices white bread
    2 pc cabbage leaves (shredded/sliced thinly)


  1. First, bring a pot of water to boil. Once boiling, gently placed the chilled eggs into the boiling water and let them cook for 7 minutes.
  2. Turn off heat and take out 2 of the 6 eggs and place them into a ice cold bath to stop the cooking process. Let the remaining 4 eggs sit in the water for another 3 minutes before transferring over to ice bath.
  3. To make the egg mayo, mash the 4 eggs (cooked for 10 minutes) with mayo, salt, black pepper, chopped onion, spring onion and pickle.
  4. Once it comes together, you can start peeling the other 2 eggs and set aside for assembling the sandwich
  5. Starting with a slice of bread followed by egg mayo, then a peeled boiled egg, then shredded cabbage before ending with another slice of bread.
  6. Wrap it firmly with a clip wrap or baking paper before slicing. Enjoy!
  7. Tip: You could gradually add your mayo by 1Tbsp according to your liking. Just make sure that its not too wet and runny for wrapping.
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