EGG SANDO WITH WASABI MAYO

PREP TIME: 10 MIN.

COOK TIME: 15 MIN.

Say goodbye to boring egg salad. This Japanese-inspired sandwich is thick, fluffy, and filled with a creamy mix of hard-boiled egg and our signature Red Phoenix Wasabi Mayo. Soft white bread, no crusts, silky texture—finished with a sprinkle of spring onion and pepper for that fresh, fiery finish.

INGREDIENTS

Creamy egg meets spicy kick.

Minimal effort, maximum flavor

4 thick slices white bread
Sunflower oil (for toasting)
6 hard-boiled eggs
4 tbsp Red Phoenix Wasabi Mayo
2–4 tbsp finely sliced spring onion (green tops only)
1 tsp salt
Freshly ground black pepper, to taste

Let’s get started

1

Toast it right
Cut off the crusts and lightly toast the bread slices in a pan with a bit of sunflower oil—just until golden.

2

Make the magic mix
Peel the eggs and mash them roughly in a bowl. Add the Red Phoenix Wasabi Mayo, spring onion, salt, and a pinch of black pepper. Stir until creamy.

3

Stack your sando
Spoon a generous layer of egg mixture onto one slice of toasted bread. Top with a second slice and press gently.

4

Slice & serve
Cut diagonally into two triangles or leave whole for that iconic “thick cut” sando look. Serve immediately.