Egg Mayo Bun
Lunch • Singapore
How to Make Egg Mayo Bun (Traditional & Healthy Version)
The Egg Mayo Bun is a beloved classic in Singapore’s vibrant kopitiam (coffee shop) culture, embodying both simplicity and comfort. You’ll find this soft, pillowy bun generously filled with creamy egg mayonnaise at countless hawker centres and bakeries islandwide, making it a staple for quick lunches and fuss-free breakfasts. Singaporeans cherish the Egg Mayo Bun for its nostalgic taste—soft bread paired with a delicate, tangy egg filling, reminiscent of school canteens and leisurely teatimes. This dish reflects Singapore’s global influences and local creativity, combining Western-style egg salad with the soft Asian bun, resulting in a uniquely Singaporean fusion. The Egg Mayo Bun is popular among all ages, from students grabbing a bite at a neighbourhood kopitiam to office workers on the go. By making it at home with healthier ingredients, you can enjoy its iconic taste with fewer calories and more nutrition, bringing the authentic Singaporean experience to your table.
Ingredients(for 1 standard kopitiam-style bun)
- 2 Wholemeal buns (soft local bakery buns)
- 2 Large eggs (free-range preferred)
- 2 tablespoons Low-fat mayonnaise (use Japanese-style if available)
- 1 tablespoon Plain low-fat yogurt (for extra creaminess)
- 1 tablespoon Spring onion (finely chopped) - optional
- 4 thin slices Cucumber (for crunch) - optional
- 1/8 teaspoon Salt (to taste)
- 1/8 teaspoon White pepper (to taste)
- 2 small Lettuce leaves (local butterhead) - optional
- 1 teaspoon Chopped chives (for garnish) - optional
Instructions
- 1
Boil the eggs in a saucepan of water for 10 minutes until hard-boiled. Cool under running water, then peel.
12 minutes
Use older eggs for easier peeling.
- 2
Mash the peeled eggs with a fork in a bowl until evenly crumbly.
2 minutes
Don’t over-mash for a creamy yet textured filling.
- 3
Mix in low-fat mayonnaise, yogurt, salt, and white pepper. Stir until well combined and creamy.
3 minutes
Add yogurt gradually for preferred creaminess.
- 4
Fold in spring onions and chives for extra flavour (optional). Taste and adjust seasoning as needed.
2 minutes
Use only the green part of spring onions for a milder taste.
Why This Dish is Healthy
By substituting traditional white buns with wholemeal and using low-fat mayo and yogurt, this recipe reduces calorie and saturated fat intake, making it suitable for those watching their weight or cholesterol. The inclusion of fresh vegetables adds micronutrients and fibre, supporting a balanced diet. It’s portion-controlled and meat-free, making it a wholesome vegetarian choice that fits within most calorie-conscious meal plans.
This Egg Mayo Bun offers a balanced profile of protein, complex carbohydrates, and healthy fats, supporting sustained energy throughout the day. Eggs are rich in high-quality protein, vitamin B12, and choline, essential for muscle repair and brain health. Using wholemeal buns increases dietary fibre, improving digestion and satiety. Adding cucumber and lettuce boosts vitamin C, K, and hydration, while low-fat mayonnaise and yogurt keep the fat content lower without compromising creaminess.
Pro Tips
- 💡Tip 1: Chill the egg mayo before assembling for firmer texture and better taste.
- 💡Tip 2: Add a dash of mustard for extra tang without added calories.
- 💡Tip 3: Use freshly baked wholemeal buns for the best bite and aroma.
Storage & Serving
Store assembled buns in an airtight container in the fridge for up to 1 day. Keep the egg mayo and buns separate for up to 2 days to maintain freshness and prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
