Egg Mayo Sandwich with Creamy Yolk Filling and Coriander

Make two egg sandwiches ahead of time by making the egg salad filling to add to the bread at tea time․ One recipe for an egg and mayo sandwich features chopped egg whites and mashed egg yolks as part of the filling․ Coriander and black pepper are added for additional herbal and tart flavors․

Four medium eggs supply all filling ingredients․ Cooked egg whites are cut into small pieces․ Mashed yolks are combined with mayonnaise․ Freshly chopped coriander‚ salt‚ and pepper are mixed together․ Four slices of bread make two sandwiches․ Separating yolks from whites before mashing helps avoid large visible pieces of yolk in the sandwich filling․ A few ingredients are easy to measure for use as sandwich filling․

After preparation‚ egg salad should consist of chopped white egg pieces mixed into a pale yellow mixture of yolk and mayonnaise․ Eggs should be cooked for 8 to 10 minutes‚ or as instructed‚ and peeled and chopped․ The most common egg salad preparation error is broken eggs․ To prevent broken eggs‚ allow refrigerated eggs to come to room temperature for a few minutes in a pan before cooking instead of dropping them into boiling water․

Serve the sandwich in two halves as an afternoon tea item․ Another option is to make the filling and put it together right before serving․ It’s unlikely that you can keep a sliced sandwich intact and fresh by covering the bread․ A sharp knife may make slicing easier and cleaner․