For frugal and easy egg sandwich fillings, you don’t need to look further than making egg mayonnaise or egg and salad cream sandwiches. These boiled eggs mixed with salad cream fillings require no fancy ingredients and are truly a way to save money and have tasty sandwich fillings for a picnic or pack up lunch.
I have a nifty microwave egg boiler, so I can easily make one egg on demand, or four – I’ve got two of them! I just place one, or four, eggs, with some water, into these and into the microwave and about 5-7 minutes later I’ve got a perfect boiled egg every time. It’s never failed!
What You’ll Need:
- As many eggs as you have, or want! You can make egg sandwich fillings with just one egg if that’s all you’ve got.
- Mayonnaise or salad cream. Salad cream is a UK variation of mayonnaise, containing a little mustard powder and vinegar, so there’s a slight tang. Can you put salad cream in egg mayonnaise? Absolutely! I was brought up eating egg and salad cream sandwiches, so I find egg mayo quite bland. I ALWAYS put salad cream in egg mayonnaise! Always.
Method:
- Simply boil your egg, or eggs, until hard boiled.
- Slice up the egg and mix with a good dollop of mayo or salad cream.
Typically I’ll use 1 tablespoon of salad cream per boiled egg, but it’s a matter of taste! Mayonnaise and salad cream are exchangeable in this recipe – it’s your choice.
You can chop the eggs as chunky as you want – if you look at the pots of egg salad filling in supermarkets you’ll notice they’re creamy and quite smooth – to achieve this finish you’ll need to chop up the egg very small, and/or whip the mix up with a fork, or use a hand blender. Personally, I like the chunkier egg sandwich filling.
A typical supermarket egg sandwich filler recipe will use 70-75% hard boiled egg and 25-30% Mayonnaise – plus a sprinkling of salt and white pepper, both of these last items are entirely optional. I don’t put any salt into my food and as I use salad cream when making the egg mix I feel there’s no need for anything else, just a simple boiled eggs mixed with salad cream!
Cost: 8-11p/egg and about 2p for the salad cream or mayo, depending which brand you bought and how much you used. To compare this with a supermarket pot that would cost you £1-1.50, to make the same amount as is in a supermarket pot would cost you under £0.30, so about 1/4 of the cost! I buy the Lidl salad cream and find the taste is great, other supermarket budget brands can be just as tasty as the main brand Heinz at a fraction of the cost.
Tip: I find that making egg and salad cream sandwich filling in a mug’s good if I am using 2-3 eggs – more than that and I’d use a measuring jug. I like being able to use the handle on a mug or jug to hold onto while I’m chopping/mixing up the ingredients. If you do this, you can pop them straight into the fridge to store too (once covered).
How Long Does Egg Sandwich Filling Last?
Once made, if you keep it in a covered pot in the fridge it’ll last 4-5 days. I have built up a good collection of small and large click n lock containers over the years, but there are plenty of others on the market – or cover any pot with cling film or foil.
Using Up Eggs
This is a great way to use up any spare eggs you’ve got. Once boiled, eggs will store in the fridge for 1-2 weeks more. Or, if you make an egg sandwich filling then that’s fine for 4-5 days.
How to Store Egg Sandwich Filling
Once made up, you can store egg sandwich filler in the fridge if you keep it in a sealed pot. It definitely needs to be kept in the fridge if you’re not going to eat it straight away, or very soon. I have lots of small lidded pots that I use to keep small portions of food in.
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