Name: Egg salad sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 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

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Egg salad

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!

egg salad sandwich condensed milk mayonnaise ingredients ready to mix — ingredients for mayonnaise

egg salad sandwich vinegar added to condensed milk in glass bowl — adding vinegar, mustard, salt and pepper

egg salad sandwich condensed milk mayonnaise mixed in a glass bowl with silver spoon — mayonnaise ready to use

egg salad sandwich condensed milk mayonnaise ready to serve in a marble dish with wooden spoon and watercress background — ready to serve

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!

egg salad sandwich rolling eggs on wooden chopping board before peeling — roll eggs to crush shell

egg salad sandwich eggs in steel saucepan filled with cold water — eggs in cold water

egg salad sandwich eggs in steel saucepan with water boiling — eggs boiling before covering saucepan with lid

egg salad sandwich plunging into cold water using metal and bamboo ladle — plunging eggs into cold water

egg salad sandwich eggs peeled in a bowl — peeled ready to mash

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.

egg salad sandwich ingredients for mayonnaise in a bowl with finely sliced chives in a glass bowl — adding mayonnaise, chive and salt and pepper

egg salad sandwich mixture in a glass bowl with two knifes — cutting through egg mixture

egg salad sandwich mixture in a glass bowl with two knives — finished mixture

chives finely cut with a knife on the wooden chopping board — finely sliced chives

egg salad sandwich watercress ready to be used — watercress

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.

egg salad sandwiches cut into quarters on a white platter with watercress

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?

6-8 sandwiches