Next time you are cooking scrambled eggs, cook a double quantity and leave half to cool. These can then be mashed with your preferred mayonnaise and freshly ground black pepper to taste. It saves all the palaver of shelling boiled eggs, and is easier to mix into the bargain. I normally scramble my eggs with salted butter - if you prefer to use only skimmed milk, you may wish to add salt. If I am not planning to use the sandwich filling immediately, I will usually store in the fridge for up to three days, covered with cling film.
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