EGG SANDWICH

Ingredients

• 4 whole hard-boiled eggs (Boil until fully set, then peel and separate whites from yolks before use)
• 0 to taste salt (Season according to preference)
• 0 to taste pepper (Season according to preference)
• 0 a little mayonnaise dressing (Use just enough to moisten the egg mixture without making it wet; a small spoonful is typical)
• 4 thin slices white bread (Sliced thinly; lightly buttered on one side before assembling)
• 0 a little butter (Softened so it spreads easily on the bread without tearing)
• 2 leaves lettuce leaf (One leaf per sandwich; use a tender variety such as butterhead or iceberg)
• 2 whole olive (Used as a garnish; one per sandwich)

Instructions

1. 1Place your eggs in a small saucepan and cover with cold water by about 2.5 cm (1 inch). Bring to a full boil over medium-high heat, then remove from the heat, cover with a lid, and let them sit for 12 minutes. Transfer the eggs to a bowl of cold water and leave them to cool for at least 5 minutes before peeling. Once peeled, carefully separate the whites from the yolks — keep them in separate bowls as they will be prepared differently.
2. 2Place the cooked egg whites on a clean chopping board. Using a sharp knife, chop them finely into small, even pieces — aim for pieces no larger than 3–4 mm. Fine chopping gives the sandwich filling a pleasant, cohesive texture. Transfer the chopped whites to a mixing bowl.
3. 3Place the cooked egg yolks into a potato ricer and press them through into the same mixing bowl as the chopped whites. This creates light, fluffy strands of yolk that blend beautifully with the whites. If you do not have a potato ricer, you can push the yolks through a fine mesh sieve using the back of a spoon — the result will be similar. Avoid simply mashing them, as this can result in a denser, less pleasant texture.
4. 4Add a pinch of salt and a pinch of pepper to the bowl containing the chopped whites and riced yolks. Stir gently to combine. Add a small spoonful of mayonnaise dressing and fold it in until the mixture just comes together and holds — it should be moist but not wet or runny. Taste and adjust the salt and pepper if needed.
5. 5Lay out four thin slices of white bread on a clean, flat surface. Using a butter knife, spread a thin, even layer of softened butter across one side of each slice, going right to the edges. Softened butter spreads without tearing the bread — if your butter is cold, let it sit at room temperature for 10 minutes before using.
6. 6Place two of the buttered bread slices buttered-side up on your work surface. Spoon an even layer of the egg mixture onto each slice, spreading it gently to cover the surface. Lay one lettuce leaf on top of the egg mixture on each slice — the lettuce goes between the filling and the top slice of bread. Place the remaining two buttered bread slices on top, buttered-side down, and press gently to hold everything together.
7. 7Place each finished sandwich on a plate. If you like, cut each sandwich diagonally into two triangles for a neater presentation. Place one olive alongside each sandwich as a garnish. Serve immediately.