Egg & Vietnamese Chilli Mayo Toasted Bagel

Egg & Chilli Mayo Bagel

This egg & mayo recipe is proof of just how good a simple, classic sandwich can be made with the addition of our Vietnamese Chilli Sauce. With its soft and creamy texture, it has just the right amount of spice for breakfast in the morning or for lunch. The bagel can be substituted for any type of fresh bread or wraps for an on-to-go snack.

Serves: 2


  • 4 free-range or organic eggs
  • 3.5 Tb Mayonnaise
  • 1 Tb Vietnamese Chilli Sauce
  • 2 x fresh bagel or bread of your choice
  • Salt and pepper as seasoning
  • Microgreens
  • Butter


  1. Heat a small saucepan of water until boiling. Put the room temperature eggs in the saucepan and reduce it to a gentle boil for 7 ½ minutes
  2. Fill a bowl with ice-cold water and when the cooking time is up, drain the eggs then plunge them into the cold water. Leave to cool completely
  3. Peel the eggs when they are cool
  4. Cut the eggs in half and separate the yolk from the egg whites
  5. Combine together the egg yolk, Mayo and Vietnamese Chilli Sauce, and mash together until you get a creamy consistency
  6. Finely dice the egg whites and combine with the egg yolk mixture
  7. Mix and season with salt and pepper as per your taste
  8. Butter your bagel or bread and assemble with microgreens

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