This is my mom’s recipe. It’s her go-to recipe when she could not think of what to bring to a pot-luck or parties. I can’t recall exactly how she came up with this but I remember really liking it as a sandwich. Those days when I got older and school snacks were kind of canteen-staple, I would make this myself and for my friends so we wouldn’t have to eat rock-hard burger patties or watery laksa.
Nowadays, I occasionally still make this for parties but I have noticed that people aren’t really into sandwiches anymore. Maybe if there was a road trip then this would go down easily and fast but not so much gatherings. I guess bread if filling and people rather eat something easy and light. But my current favourite way of eating this sandwich paste in with a croissant, a few sliced tomatoes and salad. It’s like a quick bite but still very healthy and fulfilling.
I’d rather eat this paste at room temperature rather than warm, even cold out of the fridge it still tastes good. Spread it on different things based on your fancy. Breads, crackers, bagels, baguettes….it’s versatile and delish every way.
CHICKEN, EGG, MAYO SANDWICH PASTE RECIPE
Cooked chicken breast (boiled in water till cooked)
1 hard boiled egg, chopped up
1 shallot, chopped finely (optional)
3 tablespoons of mayonnaise
1. Give the cooked chicken a quick blend
in the processor, you want it chopped up
pretty fine but not to a powdery consistency.
2. Put the chicken in a big bowl. Add the
chopped hard boiled eggs and mayo. Mix till you
have a thick paste. If it’s too dry, just add more mayo.
3. Season with salt and pepper, taste and adjust.
4. Eat with sandwich breads or croissants or even spread on crackers.