Egg mayonnaise sandwich – recipe | Unilever Food Solutions UK
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Egg mayonnaise sandwich

Enrich your food service menu with this delicious and simple snack: A refined classic afternoon tea sandwich garnished with a lightly boiled quails egg, HELLMANN'S Light Mayonnaise, FLORA Buttery and micro herbs.

Egg mayonnaise sandwich – recipe

Ingredients

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Advance Preparation

  • Egghard boiled 550 g
  • Quail eggs10 in number 1 pc

Method

To Serve

  • Micro herbs 10 g

Preparation

  1. Advance Preparation

    • Peel and grate the eggs.
    • Place the quails eggs into boiling water and simmer for no more than 2.5 min., place in ice water, peel and store ready for use.

  2. Method

    • Place the grated eggs in a bowl with the HELLMANN'S Mayonnaise, black pepper and chives, then mix together.
    • Spread each slice of bread lightly with FLORA Buttery and cover with cling film to keep fresh.
    • Lay out the bread and evenly cover with the egg mayonnaise, cover with the remaining slices of bread.
    • Firstly remove the crusts then cut each sandwich into 3 equal fingers.

  3. To Serve

    • Serve on a plate or a platter and garnish each portion with 2 halves of quails egg and sprinkle with micro herbs.