Egg mayonnaise is a packed-lunch classic, but according to Gousto chef Sophie Nahmad, most people could improve its texture simply by changing how they prepare the eggs.

Rather than chopping or mashing boiled eggs, Sophie recommends passing them through the coarse side of a grater to create a lighter, fluffier and more evenly combined filling.

Sophie explains: “Most people chop or mash their boiled eggs, but grating them creates a much finer, fluffier texture. You avoid large pieces of egg white, and the yolk is distributed evenly through every spoonful.

“It takes seconds and uses exactly the same ingredients, but it makes a classic egg mayo sandwich feel completely different.”

Add Peas for a Colourful Lunchbox Twist

For parents looking to introduce something new to lunchboxes this year, Sophie also suggests stirring in lightly crushed peas for added colour, sweetness and texture.

To give the familiar filling an easy nutritional enhancement, Sophie recommends mixing in a spoonful of lightly crushed peas.

“The peas add natural sweetness, colour and a little texture without overpowering the egg,” she explains.

“Egg mayo is already familiar to most children, so it can be easier to introduce something new by making a small change to a lunch they already recognise rather than replacing it completely. You can even describe them as ‘Hulk’ or ‘Elphaba’ egg sandwiches’ to get kids excited about the green colour.

Sophie’s Fluffy Green Egg Mayo Sandwiches

Ingredients

2 hard-boiled eggs, completely cooled

1 heaped tablespoon mayonnaise

2 tablespoons cooked and cooled peas

A small squeeze of lemon juice

Black pepper, optional

4 slices of wholemeal or seeded bread

Butter or spread, optional

Method

Peel the cooled boiled eggs and grate them using the coarse side of a box grater.

Lightly crush the cooked and cooled peas with the back of a fork, leaving some whole for texture.

Gently combine the grated egg, peas, mayonnaise and lemon juice. Season with a little black pepper if desired.

Spread a thin layer of butter or spread over the bread before adding the filling. This creates a barrier between the egg mayonnaise and bread, helping prevent the sandwich from becoming soggy.

Sophie adds:

“Make sure the eggs and peas have cooled completely before mixing the filling. Adding warm ingredients can create steam and condensation, which is one of the quickest ways to end up with a soggy sandwich.

“You can also prepare the eggs the night before, so in the morning all you need to do is grate, mix and fill.”

Sandwiches containing egg and mayonnaise should be kept chilled and carried in an insulated lunch bag with an ice pack until lunchtime.

For more inventive sandwich ideas, visit the Gousto recipe hub.