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Mayo Egg Sandwich Recipe

egg sandwich
egg sandwich
This egg sandwich is every mom’s lunch box meal. Why so? Because it has this super-rich and juicy mayo filling inside and the toasted whole wheat bread on the outside. I highly recommend these sandwiches to everyone because they not only taste great, but they also guarantee a good amount of proteins, carbs, and fibers. And it does not call for too much cooking.
It is all about putting things together. Once the eggs are boiled, you can prepare the filling and toast the bread then layer them as per the recipe. The good part is, that you can also preserve this filling for a day in your refrigerator. So, if you can’t get up early in the morning to start things from scratch, you can prepare the filling the night before and keep it in the fridge then next morning, just make a sandwich out of it.
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes


  • 4 Eggs (boiled and peeled)
  • Salt (to taste)
  • Black Pepper (to taste)
  • 1 small Cucumber (finely chopped)
  • 1 tsp Mustard Sauce
  • 1 tsp Lemon Juice
  • 3 tbsp Mayonnaise
  • 4 whole-wheat bread slices (edges trimmed)
  • Butter (to brush)
Nutrition Facts
Egg Sandwich
Amount Per Serving
Calories 542 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 9g56%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 655mg218%
Sodium 493mg21%
Potassium 463mg13%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 23g46%
Vitamin A 1064IU21%
Vitamin C 7mg8%
Calcium 121mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


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Prepare the Stuffing:

  • Slice the boiled eggs in half and remove the egg yolk from the center and transfer it to a bowl.
    4 Eggs
  • Mash the egg yolks with a fork and add salt, and black pepper for seasoning, then mix it well.
    Salt, Black Pepper

Make the Batter:

  • Chop the remaining egg whites and transfer them to a large bowl. Add mashed egg yolk, mustard sauce, cucumber, lemon juice, mayonnaise, salt, and black pepper. Mix this mixture well.
    1 small Cucumber, 1 tsp Mustard Sauce, 1 tsp Lemon Juice, 3 tbsp Mayonnaise
  • Toasts the bread slices for 30 seconds in a pan and place them on the working surface. Top two of the bread slices with a layer of butter and prepared filling.
    4 whole-wheat bread slices, Butter
  • Top the other half of the bread slices to make two sandwiches then cut them in half.
  • Serve.



  • If you want to keep the filling in your refrigerator for a while, then do not add cucumber into it, as cucumber can release some water into the filling.
  • Always add cucumber when the filling is ready to be used.
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