Classic egg mayo on stacked toasts

Classic egg mayo on stacked toasts

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 15 minutes
  • Two Oceans Fresh and Fruity White


  • 6 large eggs
  • Sea salt and freshly ground black pepper
  • 1/2 cup basic mayonnaise
  • 4 T parsley, chopped
  • 8 slices toasted ciabatta bread

Cooking Instructions

Place the eggs into a medium-sized saucepan and fill with cold water.

Add ¼ t salt and heat the water to a rolling boil.

Turn down the heat and cook for 10 minutes.

Drain, then top up with cold water to stop the cooking process.

Allow the eggs to cool, then peel, grate and mix with the mayonnaise.

Season to taste and add the chopped parsley.


Serve on toasted slices of ciabatta bread.

Per serving: 1675.3 kJ, 15.5 g protein, 26.9 g fat, 23.5 g carbs




Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes