Soft and Hearty Egg Potato Sandwich
Easy and Delicious Egg Potato Sandwich Recipe
A delightful egg potato sandwich featuring a perfect harmony of tender, mashed potatoes and creamy mayonnaise. The crunch of cucumber and the texture of boiled eggs add a wonderful bite, making this a delicious potato sandwich. It’s simple to make and satisfyingly filling, ideal for packed lunches or a hearty snack.
Basic Ingredients- 6 slices of bread
Sandwich Filling- 1 cucumber
- 4 potatoes
- 3 eggs
- Pinch of salt
Flavoring Sauce- 4 Tbsp mayonnaise
- Pinch of black pepper
- Pinch of sugar
- 1 cucumber
- 4 potatoes
- 3 eggs
- Pinch of salt
Flavoring Sauce- 4 Tbsp mayonnaise
- Pinch of black pepper
- Pinch of sugar
Cooking Instructions
Step 1
First, peel the washed cucumber and cut it lengthwise into quarters. This makes it easier to finely chop the cucumber.
Step 2
Carefully remove the seedy core from the center of each cucumber quarter using a knife. The seeds can make the filling watery and affect the texture.
Step 3
Finely chop the deseeded cucumber. Sprinkle a pinch of salt over the chopped cucumber and mix gently. Let it sit for a few minutes to draw out excess moisture.
Step 4
Boil the potatoes and eggs until they are cooked through. Peel them while they are still warm for easier removal of the skins.
Step 5
Place the chopped cucumber onto a cheesecloth or paper towels. Squeeze out as much liquid as possible by pressing down firmly. This step is crucial to prevent a soggy sandwich filling.
Step 6
While the boiled potatoes are still warm, mash them thoroughly using a masher or a fork. Ensure there are no large lumps for a smooth filling.
Step 7
Separate the boiled eggs into whites and yolks. This helps in achieving distinct textures and flavors in the filling.
Step 8
Finely chop the egg whites. You can leave them slightly chunky for added texture if you prefer.
Step 9
Next, mash or finely chop the egg yolks. The yolks will add a rich creaminess to the sandwich filling.
Step 10
In a large bowl, combine the mashed potatoes, squeezed cucumber, chopped egg whites, and chopped egg yolks. Add about two drizzles (4 tablespoons) of mayonnaise to the mixture.
Step 11
Season with a pinch of black pepper and a pinch of sugar, according to your preference. Gently mix all the ingredients together until well combined. Taste and adjust seasoning if needed, adding a touch more salt if desired.
Step 12
Trim the crusts off the slices of bread using a knife for a softer sandwich. You can leave the crusts on if you enjoy a chewier texture.
Step 13
Generously spread the prepared egg potato salad onto one side of each slice of bread. Don’t be shy with the filling; a good amount makes the sandwich much more delicious and satisfying!
