Egg salad sandwich in 20 minutes

Why this works

Eggs lowered into boiling water and cooked for 9 minutes have firm whites and yolks that are set but still creamy, so they mash smooth. Iced water stops the cooking before a gray ring forms round the yolk, and the shells come away more cleanly.

Slicing the eggs first means a fork mashes them evenly in seconds, with no big lumps of white. A thin layer of butter seals the bread, so a sandwich made in the morning is still soft, not soggy, at lunch.

Key ingredients

• Eggs. Large eggs a week or so from their packing date peel more cleanly than the freshest ones.
• Mayonnaise. Any good mayonnaise works. Japanese Kewpie, made with egg yolks and rice vinegar, gives the richer, tangier filling of a Japanese convenience store sando.
• Bread. Soft white sandwich bread, as in the photo. Milk bread is softer still. Chewy sourdough pushes the filling out of the sides.
• Mustard. A little Dijon sharpens the egg without tasting of mustard. English mustard is hotter, so use half as much.

Amounts for 1 to 6 people are in the recipe card below, in grams or cups.

Method

1. 01

   Boil the eggs

   Bring a small pan of water to the boil, using water from a freshly boiled kettle. Lower in the eggs on a spoon, turn the heat down so the water bubbles gently and cook for 9 minutes.

2. 02

   Cool them fast

   Lift the eggs into a bowl of cold water with a few ice cubes and leave them for 5 minutes, until cold right through.

3. 03

   Peel the eggs

   Put one egg in the peeler cup with a spoonful of water, close the cap and shake hard for a few seconds until the shell sounds soft. Slip the shell off with your thumb, then do the next egg.

   Shake Egg Peeler
4. 04

   Slice and mash

   Stand each egg in the slicer cup, pointed end up, and press the red frame down through it. Tip the slices into a bowl and mash with a fork until fine, then stir in the mayonnaise, mustard and most of the herbs. Season with salt and pepper.

   3-in-1 Egg Slicer
5. 05

   Butter the bread

   Spread the butter thinly over one side of each slice, right to the edges, so the filling can't soak in.

6. 06

   Fill and cut

   Spread the egg thickly over half the slices and top with the rest, buttered side down. Press gently with a plate for a minute, then cut into triangles with a serrated knife and dot the rest of the herbs on the cut edges.

What to serve it with

With potato chips and an apple for a packed lunch, or cut into small squares for a party plate. A bowl of quick tomato soup alongside makes it a fuller meal.

Storing and reheating

Fridge

Cool the eggs quickly, keep the filling covered and eat within 2 days. Made up sandwiches are best on the day.

Freezer

Not suitable. Boiled egg white turns rubbery and watery once frozen.

Reheat

Not needed. Take the sandwiches out of the fridge 10 minutes before eating, as the egg tastes of more when it isn't cold.

Questions