Egg mayonnaise with anchovy-buttered buns

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“Classic egg mayo needs no tweaking, but anchovy butter does add sophisticated flair. The saltiness pairs well with the sweet, creaminess of the egg salad and the smokiness of the bacon.” - Clement Pedro

Ingredients

6 extra-large free-range eggs
1 cup tangy mayonnaise
100 g mild dill gherkins, roughly chopped
salt, to taste
white or black pepper, to taste
250 g streaky bacon
50 g butter lettuce
4 Woolworths knotted rolls, halved horizontally
For the anchovy butter, mix:
4 T butter , softened
1 T Woolworths anchovy paste 1T

Cooking Instructions

1. Boil the eggs for 7 minutes. Place in cold or ice water to stop the cooking process. Once cool enough to handle, peel the eggs and place in a large mixing bowl.

2. Add half the mayonnaise and mash the eggs using a fork, keeping them quite chunky. Add the gherkins and season. Chill while cooking the bacon.

3. Preheat the oven to 180°C. Cook for 15 minutes, or until the bacon is golden and crispy. Allow to cool, then chop roughly.

4. Toast the rolls cut-side down in a dry pan, then spread with the anchovy butter. Add some lettuce, a generous amount of the egg mayonnaise and sprinkle with the bacon. Sandwich with the top half of the buns.

Find more egg recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Anne Mokotedi