Recipe: Egg mayonnaise with cucumber sandwiches

To round up my boiled egg series for Easter, I have a recipe here for a simple, classic and very popular sandwich filling - eggs mayonnaise. We love it, the kids love it and it's great for a quick lunch or picnics. They're also commonly found on (posh) afternoon tea sets.

We love adding cucumbers to egg mayo. And sometimes dill too (dill goes very well with eggs AND cucumbers). The cucumber can either be sliced thinly or chopped finely and mixed into the egg mayo, I like the latter since it adds a nice fresh crunch to the sandwich. This can be made in advance and keeps well, so is perfect for picnics. I usually separate the bread and the filling first, and spread it just before eating. Keep the egg mayonnaise filling in a cooler bag if it is going to be out of the fridge for more than an hour.

So, what are your favorite foods for a picnic? For us, the food are simple to prepare and easy to eat (ie not so messy), preferably something we can eat using our hands or toothpicks. Our kids like hotdogs, lots of fresh fruit such as watermelon, oranges, strawberries and sandwiches. Oh and maybe a snack or two like chocolate and Cheezels ;)

Egg mayonnaise sandwiches
Recipe by Baby Sumo
Preparation time: 8-10 minutes
Cooking time: 12 - 15 minutes
Serves 2


Ingredients
2 eggs
1 1/2 - 2 tbsp mayonnaise
Salt and freshly ground pepper, to taste
1/3 Japanese cucumber, finely chopped

6 slices of bread (white or wholemeal)


1. Place the eggs in a large saucepan with cold water and slowly bring to a boil over medium heat. Once boiling, reduce to low heat and simmer gently for 10 minutes. Drain eggs and place under cold running water until the eggs are cool, this will avoid the black ring from forming around the egg yolk.

2. Peel the eggs and chop into small pieces. Place into a bowl with the mayonnaise; start with 1 1/2 tbsp first and put more if you prefer it to be more moist. Season with salt and pepper.

3. Add finely chopped Japanese cucumber to the egg mayonnaise. Mix well.

4. Cut off the crusts from the bread slices and cut into half each. Spread on one side of the bread and sandwich with another piece. Serve immediately. If bringing for a picnic, it will be better to separate the bread and egg mayonnaise first, and spread just before eating to prevent bread from going soggy.

For more ideas on how to use up your boiled eggs from the Easter hunt, check out this post here.