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
Step-by-step instructions
Step 1 · Boil the eggs in a saucepan of water for 10 minutes until hard-boiled
Boil the eggs in a saucepan of water for 10 minutes until hard-boiled. Cool under running water, then peel.
Step 2 · Mash the peeled eggs with a fork in a bowl until evenly crumbly
Mash the peeled eggs with a fork in a bowl until evenly crumbly.
Step 3 · Mix in low-fat mayonnaise
Mix in low-fat mayonnaise, yogurt, salt, and white pepper. Stir until well combined and creamy.
Step 4 · Fold in spring onions and chives for extra flavour (optional)
Fold in spring onions and chives for extra flavour (optional). Taste and adjust seasoning as needed.
Step 5 · Slice the wholemeal buns horizontally
Slice the wholemeal buns horizontally, leaving one edge attached. Gently toast if desired.
Step 6 · Layer cucumber and lettuce inside each bun
Layer cucumber and lettuce inside each bun. Spoon generous portions of egg mayo over the vegetables.
Step 7 · Garnish with extra chives
Garnish with extra chives. Serve immediately or wrap for takeaway.
Why this recipe 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.
A note on tradition
Egg Mayo Bun is a common sight in Singapore’s kopitiams and bakeries, appealing to people from all walks of life. It’s especially popular as a quick breakfast or lunch option for students and professionals alike. The dish reflects Singapore’s fusion culture—melding Western-style egg salad with the local love for soft, fluffy buns. Often enjoyed with a cup of kopi or teh, it’s a nostalgic, comforting snack that evokes memories of growing up in Singapore.