These sandwiches are light and fluffy and low fat as well, healthier if made in brown bread so if you’re making them, you won’t be that guilty downing more than a couple!
The egg used is pulverized to make a creamy paste so they don’t taste like your typical egg sandwiches. The spread was something my cousin concocted because we don’t like chunks of hard boiled egg in our sandwich, you can put in extra chunks of egg later if that floats your boat.
They’re good paired with any kind of chicken and excellent on their own as well. I sometimes add chopped chunks of sausage or some boiled chicken, but this recipe as a spread is great as a go-to sandwich base. The inclusion of mint gives it a fresh pip – if you want to go all vegetable, you can even use cucumber slices along. Go ahead, go crazy with this.
Why I really love this is that it makes a killer tasting spread and its really easy to make. Just throw everything in a blender and that’s it! If you’re pressed for time, this is your savior.
- 4-5 heaped tblsps of mayonnaise
- 4 heaped tblsps of yoghurt (Go for something slightly thicker such as Nestle)
- 3 tblsps honey mustard
- 2 tblsps chilli garlic sauce
- 5 hardboiled eggs, cut up into parts
- Handful of mint (washed and leaves separated)
- 1/4 tsp salt (or you can add more to taste)
- 1/4 tsp pepper (you can add more to taste)
Chuck everything into a blender and blend it out. This will take time, you will have to stop the blender and mix it around with a spoon to get the eggs going. After the mix resembles a smooth paste, turn it into a bowl and spread this over slices of bread into sandwiches – don’t get skimpy with this.
You can chose to cut the crusts or not, here I did cut up the crusts. Cut diagonally to serve.
Note: If you want to keep the sandwiches in the fridge for devouring later, cover them with a damp washcloth. This way, the bread won’t get all dry on you and everything will stay fresh! Happy Eating!