Banging Egg Sammies
Jessica Gray
These classic egg sandwiches are creamy, punchy, and packed with flavour thanks to Colonel Mustard and a hit of Sanders seasoning. Perfectly boiled eggs, herby goodness, and soft white bread! What’s not to love?
Ingredients
- 6 eggs
- 2 tablespoon Colonel Mustard
- ½ teaspoon Sanders Seasoning
- 1 spring onion
- 1 tablespoon parsley finely chopped
- 6 slices bread
- Butter
Directions
- Bring a large pot of water to the boil and add a sprinkle of salt.
- Carefully lower the eggs into the boiling water and set a timer and boil for 10 minutes for room temperature eggs or 12 minutes if eggs have been in the fridge.
- Once cooked plunge the eggs into a bowl of ice water. Once cold peel the eggs.
- For a unique texture use an egg slicer or a knife to cut the eggs rather than mashing them.
- Add the chopped boiled eggs to a bowl and add the colonel mustard. The quantity here depends on your preferences, add a little more colonel mustard for a wetter filling.
- Add the sanders seasoning and stir through chopped spring onion and parsley. Taste and check seasoning, adjust as needed with sanders or Man Grind.
- Butter bread and fill with the egg filling and pop the other piece of bread on top.
- Wrap sandwiches in gladwrap or brown paper and chill in the fridge for 15 minutes if time allows before cutting.
- Serve and enjoy!
