Gizzi Erksine's ultimate egg mayonnaise sandwich

Egg mayo, crisps and …. chicken skin? (Picture: Lateef Photography)

Think egg sandwiches are just a boring vegetarian option?

Think again.

With the help of Purely Organic Eggs. TV chef Gizzi Erksine has reinvented the humble egg mayo sarnie into something way more exciting.

Gizzi says: ‘This is the ULTIMATE egg mayonnaise sandwich with crispy chicken, capers and crisps. Enjoy!’

See below for a step-by-step guide of this funky take on the old classic.

Serves: 2
Preparation time: 5 minutes
Cooking time: 9 minutes

Ingredients: Chicken skin, capers, eggs, mayonnaise, butter, watercress, white bread

Here’s what you will need (Picture: Lateed Photography)


For the chicken skin:

  • 3-4 pieces of chicken skin
  • salt
  • oil for frying

For Egg Mayonnaise:

  • 6 large organic eggs
  • 4-5 tbsp mayonnaise
  • 2 tbsp capers
  • 1/4 tsp of celery salt
  • freshly ground black pepper
  • sea salt flakes

For serving:

  • 2 large handfuls of watercress
  • a handful of salt and vinegar or ready salted crisps
  • butter for spreading
  • 4 thick slices of white
  • bloomer bread

Gizzi Erksine showing off cut open sandwich

Good in bread (Picture: Lateef Photography)


  1. To make the chicken skin, heat a frying pan with a splash of oil on the hob over a low heat
  2. Pat the skin dry with kitchen towel and sprinkle with a little salt
  3. Spread the pieces of chicken skin flat onto the pan. Weigh it down with another pan on top to keep it compressed. Cook for 6-8 minutes. Turn the skin over and cook for a further 6-8 minutes. Remove from the pan and transfer onto kitchen towel to soak up any excess oil and allow the chicken skin to crisp up
  4. In a pan of boiling water, gently lower the eggs in with a spoon to prevent the shells from cracking. Boil for 9 minutes. Remove from the pan. Run under ice cold water to halt cooking and peel off
    the shells
  5. Add the eggs to a bowl and mash with a fork. Stir through the mayonnaise and capers. Season with the celery salt, sea salt and plenty of freshly ground black pepper. Mix thoroughly
  6. Butter two slices of the bread
  7. For an extra layer of flavour, you can wipe the remaining two slices of bread slices in the same pan you fried the chicken skin in
  8. Divide the egg mayonnaise onto the two buttered slices. Crumble the chicken skin over the egg, followed by a layer of crisps. Top with a handful of watercress, and sandwich the other slice of bread on top. Eat immediately.

Visit Purely Organic Eggs for more eggy goodness and see more of Gizzi’s delicious recipes over on her Instagram @gizzierskine.

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