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Egg mayonnaise sandwiches
Preparation info
- Makes
4 rounds
- Difficulty
Easy
Appears in
By Mark Hix
Published 2005
Afternoon tea, with its delicate sandwiches followed by selections of cakes and pastries, is an old English tradition, famously served at hotels such as the Ritz, and popular in country teahouses, thatched inns and seaside cafes.
Ingredients
4 2 tbsp a little
Method
- Cook the eggs in a pan of simmering water for about 4 minutes, so that the yolk is just cooked. Drain and cool under cold running water, until they are cool enough to shell.
- Spike the mayonnaise with a little English mustard if you like. Chop your eggs, fold in the mayonnaise and season with salt and pepper to taste.
- Sandwich between slices of wholeme
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