Egg And Mayo Sandwiches

🧂 Ingredients

• 6 eggs
• 2 tbs (30g) whole egg mayonnaise
• 2 tsp dijon mustard
• 1 spring onion stem

  finely diced
• 1 tbs fresh chives

  finely diced
• salt and pepper

  to season
• 8 slices white bread
• softened butter

  for spreading

Instructions

• 1 Bring a saucepan of water to a boil. Once boiling, turn the heat down to a
  simmer.
  
  Use a slotted spoon to gently place the eggs into the saucepan (do not drop the
  eggs into the saucepan as they will crack).
  
  Cook for 12 minutes. Drain and then cover with cold water.
  
  If using a Thermomix - Place 500g water into the Thermomix bowl. Insert the
  simmering bowl and add the eggs. Cook for 14 minutes, 120 degrees, Speed 1.
  
  Allow to cool and then chop into quarters.
• 2 Place the eggs into a bowl. Use a fork to mash until almost smooth.
  
  Add the whole egg mayonnaise, dijon mustard, diced spring onion and fresh chives
  and season with salt and pepper.
  
  Mix until combined.
  
  If using a Thermomix: Place the whole egg mayonnaise, dijon mustard, diced
  spring onion and chives into the Thermomix bowl. Season with salt and pepper.
  Mix for 8 seconds, Speed 6. Scrape down the sides of the bowl.
  
  Add the eggs and mix for 1-2 seconds, REVERSE, Speed 4 or until combined.
• 3 Spread the butter over the bread slices.
  
  Divide the egg mixture evenly between half of the slices.
  
  Top with the remaining bread slices.
  
  Cut into quarters.

Nutrition Info