Tomato & Egg Salad Cream Sandwich

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Adding a finishing touch of extra salad cream to the perfect tomato, egg and salad cream sandwich

5 from 1 vote

The best, most traditional egg salad cream with soft fluffy bread rolls (dinner rolls), fresh tomato and crisp lettuce.

Servings:

Author: Helen Best-Shaw

Prep Time3

Cook Time12

Total Time15

Ingredients

4 hard boiled eggs - Peeled and chopped. Avoid overcooking them.
2 tbsp salad cream
2 tomatoes - ripe
4 lettuce leaves
4 soft rolls - dinner rolls

Instructions

If you haven't already done so, boil your eggs. Peel the eggs, cut in half and roughly chop.
4 hard boiled eggs
Put the chopped eggs in a bowl with the salad cream and season well with salt and pepper.
2 tbsp salad cream
Mash the eggs and salad cream together so that they are well combined. Don't mash too hard, as you want to retain some texture.
Layer the lettuce, tomato and egg mix in a soft roll. Add extra salad cream if desired.
2 tomatoes, 4 lettuce leaves, 4 soft rolls

Notes

Hints and tips

Getting the boiled eggs right is key to a good egg sandwich. Don't overcook them. See the notes above.

Don't chill your tomatoes, or if you have to, take them out of the fridge well before you make the sandwich. Chilling kills the flavour.

Choose fresh, fluffy rolls for best effect.

Storage

If you need to store your sandwich until lunch, keep it in the fridge but let it come up close to room temperature before eating.

You can make extra egg salad cream filling and store it in the fridge for up to four days.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.