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Egg Mayo Sandwich
Makan Tengah Hari • Malaysia
How to Make Egg Mayo Sandwich (Traditional & Healthy Version)
The Egg Mayo Sandwich is a beloved lunch choice in Malaysia, often enjoyed in homes, cafés, and even at local kopitiam. Rooted in Malaysia's multicultural culinary tradition, this sandwich blends creamy telur (egg) with light mayonnaise, and is enhanced with fresh herbs like daun ketumbar (coriander leaf) and chives. Malaysian families frequently prepare this simple yet satisfying dish, making it a staple for quick lunches, school snacks, and festive gatherings. The egg mayo filling is balanced with crisp local vegetables like timun (cucumber) and tomato, offering a refreshing bite amidst the richness of the eggs. In Malaysia, the Egg Mayo Sandwich is not just a western import but has been localised with the use of pandan-infused bread, lemongrass, and a touch of black pepper for extra aroma. The sandwich represents the harmony of cultures, as it is equally enjoyed by Malays, Chinese, and Indians. The taste is creamy, slightly tangy from the mayonnaise, and aromatic thanks to the fresh herbs. Perfect for those seeking a vegetarian lunch option, this sandwich is easy to prepare, healthy, and ideal for calorie-conscious Malaysians.
Bahan-bahan(untuk 2 sandwich halves per serving)
- 3 Eggs (telur)
- 4 slices Wholegrain bread (roti gandum)
- 2 tablespoons Low-fat mayonnaise (mayonis rendah lemak)
- 1/2 Cucumber (timun, thinly sliced)
- 1 small Tomato (local tomato, thinly sliced)
- 1 tablespoon Chives (daun kucai, finely chopped)
- 1 tablespoon Coriander leaves (daun ketumbar, finely chopped)
- 1 teaspoon Lemongrass (serai, finely minced (optional)) - pilihan
- 1/4 teaspoon Black pepper (lada hitam)
- 1/4 teaspoon Salt (garam)
- 2 Pandan leaves (daun pandan, for bread infusion (optional)) - pilihan
Arahan
- 1
Boil the eggs (telur) in a saucepan with water for 10 minutes until fully cooked. Remove, cool, and peel.
10 minutes
Add a pinch of salt to the boiling water for easier peeling.
- 2
Mash the peeled eggs in a bowl using a fork until finely crumbled.
2 minutes
Ensure eggs are completely cooled to prevent watery filling.
- 3
Mix in low-fat mayonnaise, salt, black pepper, chives (daun kucai), and coriander leaves (daun ketumbar). Add lemongrass (serai) if desired.
3 minutes
For extra aroma, use freshly chopped herbs.
- 4
Slice cucumber (timun) and tomato thinly. Set aside.
2 minutes
Pat slices dry to prevent soggy sandwiches.
Kenapa hidangan ini sihat
This dish is a healthy choice because it uses wholegrain bread for sustained energy, low-fat mayonnaise to reduce calories, and plenty of fresh vegetables and herbs for micronutrients. The protein-rich eggs help keep you full, aiding in weight management. The inclusion of local ingredients like serai and daun ketumbar boosts the nutritional value and makes the recipe authentically Malaysian. Perfect for anyone monitoring their calories or seeking vegetarian lunch ideas.
Egg Mayo Sandwich provides a balanced mix of protein from eggs, complex carbohydrates from wholegrain bread, and healthy fats from low-fat mayonnaise. It also offers dietary fiber from cucumber and tomato, plus vitamins A, C, and K from the fresh herbs. Lemongrass and pandan add antioxidants, supporting overall health. The sandwich is low in saturated fat and cholesterol, making it suitable for a heart-healthy diet and vegetarian lifestyles.
Petua
- 💡Tip 1: Use freshly boiled eggs for the best texture.
- 💡Tip 2: Infuse bread with pandan for a truly Malaysian aroma.
- 💡Tip 3: Add a dash of lemon juice for extra tangy flavor.
Penyimpanan & hidangan
Store assembled sandwiches in an airtight container in the fridge for up to 24 hours. For best texture, keep filling and bread separate until serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 240.0 kcal |
