Tomato and Mayo Egg Tea Sandwiches recipe

Name: Tomato and Mayo Egg Tea Sandwiches
Total time: 15 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 slices Bread; 3 Eggs; 3 tbsp Mayonnaise; 1 medium Tomatoes

Soft, creamy egg sandwiches with juicy tomato for a classic tea-time bite. They are quick to make, neatly nostalgic and perfect for lunch or a picnic.

15 min · Easy · British Jump to method

Ingredients

2 servings

4 slices Bread
3 Eggs
3 tbsp Mayonnaise
1 medium Tomatoes

Nutrition	Per serving
Calories	346 kcal
Protein	13.8 g
Carbohydrates	28.5 g
Fat	19.2 g
Saturated fat	4.5 g
Fibre	2.4 g
Sugar	3.4 g
Sodium	452 mg

Why this works

A moderate-energy sandwich with decent protein from eggs, but relatively high fat and refined carbohydrate content due to mayonnaise and white bread.

Egg protein and micronutrients. Eggs provide high-quality protein plus vitamin B12, selenium and choline, supporting muscle maintenance and normal nerve function.

Tomato vitamins. Tomatoes contribute vitamin C, potassium and lycopene, which supports antioxidant intake.

Higher fat and sodium. Mayonnaise and bread can push saturated fat and sodium up, so this is less suitable for a low-fat or low-sodium diet.

Method

Boil the eggs for 9-10 minutes, then cool, peel and chop them finely.
Mix the chopped eggs with mayonnaise until creamy.
Slice the tomatoes thinly and season lightly.
Spread the egg mixture onto bread, add the tomato slices, then close and cut into fingers or triangles.

Prefer the classic version? Egg and Pickle Picnic Sandwiches

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