Viral Egg Potato Salad Sandwich Recipe
Introduction
Creamy, hearty and packed with all your salad favourites, this Viral Egg Potato Salad Sandwich is the lunchtime trend worth making at home. Layers of creamy potato salad are piled between slices of Hi Fibre Lo-GI White Block Loaf before hiding a perfectly jammy egg in the centre for that satisfying cut-through moment. Finished with roasted sesame seeds and fresh spring onion, it's fresh, filling and proof that some recipes are worth the hype!
Ingredients
Method
1
Add the whole potatoes and whole carrot to a pot of salted water. Bring to the boil and cook for 20–25 minutes, or until very tender
2
At the same time, boil 2 eggs for 9 minutes. Boil the remaining 2 eggs for 6½ minutes for jammy centres
3
Transfer all eggs to ice water, then peel once cooled.
4
In a large bowl, combine the yoghurt, light Kewpie mayonnaise, wholegrain mustard, rice wine vinegar, honey, salt and pepper
5
Add the 2 hard-boiled eggs, cooked potatoes, cooked carrot, cucumber and spring onion to the dressing. Gently mash everything together until creamy but still slightly chunky
6
Spread a thin layer of butter over one side of each slice of bread
7
Divide the potato salad mixture between 2 slices of bread, creating a well in the centre of each. Place a jammy egg into the middle of each sandwich and gently spoon a little extra potato salad around it to hold it in place
8
Top with the remaining slices of bread and gently press down
9
Slice each sandwich down the middle to reveal the jammy egg. Sprinkle with roasted sesame seeds and extra spring onion. Serve immediately
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