Ultimate Smoked Onion Mayo Egg Salad Sandwich

Don’t let the simplicity of this sandwich fool you, this is the Egg salad to beat all other Egg Salads.

You’ll need:

2 eggs per sandwich plus a few extra (can you have too many boiled eggs?)

1 soft bap per sandwich, or the bread of your choice

Plenty of Builín Blasta Smoked Onion Mayo

Butter lettuce for crunch

Place the eggs carefully in the bottom of the pot, use a pot that fits the eggs on the bottom, nice and snug, so that the eggs won’t bounce around too much. Fill the pot with cold water, until the waterline is about an inch above the eggs, add a good sprinkle of salt and place the pot on a medium heat. Watch the pot carefully, when it comes up to a simmer, turn the heat down to maintain the simmer and cook the eggs for 8 minutes. This should give you a nice, just set yolk, perfect for your egg salad. Drain the eggs and run cold water over the eggs for about 1 minute. Let the boiled eggs sit in the cold water for until you’re ready to use them (or refrigerate to cool them down faster.

To make the Egg mayo, peel the eggs (top tip! Whack the bottom and top of the egg on the counter and try to find the little air gap between the shell and the cooked egg. If you release this ‘air-lock’ you’re half way to a nice, clean shelling. The other top tip is to peel the eggs partially submerged in that lovely water-bath they’ve been sitting in so that all the shell bits fall off the egg, and your hands, easily as you peel) Use a fork to finely mash the eggs into almost a powder-y consistency. Add a few good dollops of Smoked Onion Mayo and a good pinch of salt per portion. Mix together and taste.

Assemble your sandwich by piling as much Egg Mayo as you can possibly fit onto your bread with some lettuce for crunch. Bring extra napkins cause it’s gonna get messy!