This morning this was my breakfast and while I was doing it I suddenly realized this sandwich looks good for a simple egg sandwich and deserves a photo opportunity, don’t you agree?
Egg Mayonnaise Sandwich is one of the popular picnic items or baon (lunch box) meals in the Philippines; I don’t even remember a Family outing that we had where we never brought one of this. Apart from tasting really good, it is cheap and really easy to make. I tried to research online to see where this dish originated but I can’t find any trusted resource so we will just talk about mayonnaise which is one of this dish’s main ingredients.
Mayonnaise basically an emulsion of oil, egg yolk and vinegar/lemon juice with different herbs and spices. It originated in Spain, Mahon in Menorca to be precise. It was by a chef that served under the Duc de Richelieu in 1756. Again like any other popular dishes this was a result of a need when one day the chef has to prepare festive dishes to celebrate Duc’s victory over British troops at Port Mahon. He planned for a particular dish where cream and eggs are to be used but found out that his supply of cream was finished, so instead of cream he tried using olive oil instead resulting to this concoction that we know now. Initially called “salsa mahonesa” or simply “maonesa” from the name of the place Mahon. It became popular and it reached France, the French popularized it further and the rest was history.
- 4 large hard boiled eggs, chopped
- 5 heaping tbsp mayonnaise
- 2 tsp pickle relish
- freshly ground black pepper
- fancy lettuce leaves
- sandwich bread
- In a bowl, mix together chopped egg, mayonnaise, pickle relish, salt and freshly ground black pepper.
- Place lettuce on bread then top with egg mixture then top it with bread. Serve.