William Lander, Daniel Morgenthau, Shaun Searley

Egg Mayonnaise Sandwich Filling

Name: Egg Mayonnaise Sandwich Filling
Yield: Makes enough filling for 5 sandwiches
Ingredients: 1 tbsp Dijon mustard; 10 free-range organic eggs, at room temperature; 15 g American mustard (we like French’s mustard); a few springs of cress, to serve; 1 tsp chopped parsley; 1 tbsp chopped chives; 40 g simple mayonnaise; 1 tsp chopped lovage

Preparation info

Makes enough filling for
5
sandwiches

Difficulty
Easy

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

A mainstay of the shop’s lunchtime offer, this may seem a slightly cerebral take on the children’s party classic but all the herbs are key and really do elevate it.

Ingredients

10 free-range organic eggs, at room temperature
1 tbsp chopped chives
1 tsp

Lunch
Sandwich
Vegetarian
Gluten-free

Method

Hard-boil the eggs for 8 minutes, then refresh in ice-cold water. When the eggs are cool enough to handle, peel and break into a coarse texture using a fork.

Finely chop the chives, parsley and lovage. Make sure your knife is razor sharp so that you don’t bruise the herbs. Add to the eggs, along with the mayonnaise and mustard and season to taste. We like to use plenty of black pepper.<