Ingredients;
8 eggs or 2-3 eggs per person
Mayonnaise
Salt and pepper
Water for cooking
Bread or rolls for serving
(Optional)
herbs
lettuce
cheese
curry powder*
* add a teaspoon to a tablespoon of curry powder to make them curried eggs
Serves Three to Four
Method.
Wash your hands, put on a hair net or clean hat. Use gloves when handling food where applicable.
Place eggs in cold water and bring to the boil, boil for no more than 2 minutes.
Remove from heat, cover and leave for exactly 10 mins. Rinse in cold water or leave in the refrigerator to cool.
Peel and chop cooled eggs and add to mixing bowl with salt, pepper and mayonnaise to taste. I like mine creamy so have added a fair bit of mayonnaise. If you are having trouble peeling your eggs try peeling them in running cold water or have a look here or here for some more tips.
Mix well, serve on fresh bread, toast, buns or rolls.
Costs;
Eggs - ($4.50 / 12 pack - 38c / egg x 8 = $3.05)
Mayonnaise - ($3.74 / 350g bottle - 50g = 54c)
Salt and pepper - (approx 5c)
Water for cooking - (water bill = approx 5c)
Lettuce - ($3 ea - 1/4 = 75c)
Tomato - ($2 pack of 6 / 1 = 30c)
Cheese slices - ($4 / 24 pack - 6 slices = $1)
Loaf of bread - ($3 / loaf - 20 slices - 15c / slice - 6 slices = 90c)
Total for my egg salad sandwiches (approx) = $6.65
Will keep for 2 to 3 days covered in the fridge, cannot be frozen. Add celery or radish for crunch, herbs for a fresh taste or whatever sandwich toppings you like. Please leave your extra topping ideas, thoughts and questions in the comments section below.
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