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Egg Mayo Sandwich with Multigrain Bread
Hawker • Singapore
How to Make Egg Mayo Sandwich with Multigrain Bread (Traditional & Healthy Version)
The Egg Mayo Sandwich with Multigrain Bread is a beloved lunch staple in Singapore, often spotted at local kopitiam stalls and school canteens. This recipe celebrates the classic egg mayo filling, pairing it with hearty multigrain bread for a wholesome twist. Singapore’s hawker culture embraces fusion food, and this sandwich is a prime example—simple yet satisfying, combining creamy egg salad with the nutty, fibre-rich flavor of multigrain bread. Egg mayo sandwiches are popular in Singapore due to their ease of preparation and comforting taste, making them a go-to for busy office workers and students alike. The sandwich’s creamy texture and mild flavor are universally appealing, while the multigrain bread adds a touch of nutrition. Whether you’re grabbing a quick bite at a kopitiam or packing a lunchbox, this sandwich fits seamlessly into the vibrant Singaporean food scene. Its adaptability also echoes the city’s multicultural spirit, blending Western sandwich concepts with local preferences for fresher, healthier ingredients.
Ingredients(for 1 sandwich per person (Singapore-standard lunch portion))
- 3 large Eggs (Grade A, fresh)
- 4 slices Multigrain Bread (Wholegrain, local bakery)
- 2 tablespoons Light Mayonnaise (reduced-fat)
- 1 tablespoon Low-fat Greek Yogurt (adds creaminess) - optional
- 1 stalk Spring Onion (chopped (daun bawang)) - optional
- 1/4 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
- 2 leaves Lettuce Leaves (washed and dried) - optional
- 1 small Tomato (sliced) - optional
- 4 slices Cucumber (local variety) - optional
Instructions
- 1
Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes. Remove and cool in cold water.
10 minutes
For creamier texture, avoid overcooking eggs.
- 2
Peel eggs and chop finely. Transfer to a mixing bowl.
3 minutes
Use a fork or egg slicer for even pieces.
- 3
Add light mayonnaise and Greek yogurt to the eggs. Mix until well combined.
2 minutes
Greek yogurt reduces calories and adds protein.
- 4
Stir in chopped spring onion, salt, and black pepper. Adjust seasoning to taste.
2 minutes
Spring onion adds local flavor and crunch.
Why This Dish is Healthy
This sandwich is a healthy choice due to its emphasis on whole grains, lean protein, and fresh vegetables. Multigrain bread boosts fibre intake, helping with weight management and blood sugar control. Swapping full-fat mayo for lighter alternatives lowers calories and fat. The recipe is versatile, allowing for further nutritional tweaks, making it suitable for calorie-conscious eaters in Singapore.
Egg Mayo Sandwich with Multigrain Bread offers balanced nutrition: eggs provide high-quality protein, essential amino acids, and vitamins like B12 and D. Multigrain bread adds dietary fibre, supporting digestive health and steady energy release. The use of light mayonnaise and Greek yogurt reduces saturated fat, while vegetables contribute antioxidants, vitamins, and minerals, making this a nutrient-dense meal. Suitable for vegetarians, it can be adapted for various health needs.
Pro Tips
- 💡Tip 1: Use freshly boiled eggs for optimal texture.
- 💡Tip 2: Add a pinch of curry powder for a local twist.
- 💡Tip 3: Toast multigrain bread lightly for extra crunch.
Storage & Serving
Store egg mayo filling separately in an airtight container in the fridge for up to 2 days. Assemble sandwiches just before eating to prevent sogginess. Wrapped sandwiches can be kept chilled for 4 hours.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 300.0 kcal |
