Classic Filipino Egg Sandwich Spread
A traditional Filipino sandwich spread made by combining grated hard-boiled eggs with minced onions and mayonnaise, seasoned simply with salt and pepper, creating a creamy, protein-rich filling that's commonly served in pan de sal or sliced bread for breakfast, baon (packed lunch), or merienda (afternoon snack).
Equipment
- Small saucepan (kaserola) for boiling eggs
- Mixing bowl (mangkok) for combining ingredients
- Grater or knife for preparing eggs
- Measuring spoons (kutsara pansukat) for accurate portions
- Cutting board (Sangkalan) for mincing onions
- Sharp knife [Matalas na kutsilyo] for mincing onions
- Egg slicer (optional) for uniform egg pieces
Ingredients
- 3 large eggs itlog
- 4-5 tablespoons mayonnaise mayo
- 1 small onion minced (sibuyas)
- Salt asin at paminta to taste
- Sliced bread or pan de sal for serving tinapay
Instructions
- Start by bringing water to a boil in a small saucepan over high heat. Add a pinch of salt to the water, then carefully add 3 eggs. When the water returns to a boil, reduce the heat to low and let the eggs simmer for exactly 10 minutes.
- Remove the eggs from the hot water using a spoon and place them directly into cold water. Let them cool for 5 minutes, then peel off the shells carefully.
- Grate or finely chop the peeled eggs on a clean cutting board. While the eggs are cooling, finely mince 1 small onion.
- In a clean mixing bowl, combine the grated eggs and minced onions. Add 4-5 tablespoons of mayonnaise gradually while mixing. Season with salt and pepper to taste. Mix everything together until well combined but still a bit chunky - don't overmix or it will become too paste-like.
- Your spread is now ready to use. Spread it generously on your choice of bread. For best results, serve immediately or store in an airtight container in the refrigerator for up to 3 days.
- For the perfect sandwich, use bread that's at room temperature and add fresh, crisp lettuce if desired. If packing for baon (lunch box), keep the sandwich cool with an ice pack to maintain freshness.
Tips from Lola's Kitchen
- Add eggs to already boiling water to prevent green rings around the yolks
- Use room temperature eggs to prevent cracking while boiling
- Mince onions very finely for picky eaters
- For extra creamy spread, mash some of the yolks separately before mixing
- Always taste before adding more salt, as mayonnaise already contains salt
Nutrition
Calories: 165kcalCarbohydrates: 2gProtein: 6gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 140mgSodium: 180mgPotassium: 2mgSugar: 1gVitamin A: 6IUCalcium: 1mgIron: 0.02mg
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