Egg and Tomato Filler

This Egg and Tomato Filler is a very simple sandwich filling that my mum would quite often make for Sunday Tea. Little food was really needed after a big roast lunch and this was one of her sandwich fillings when tomatoes were in season.

The trickiest part about making it is getting the skin off the tomato. The method is explained below. Easy to do but it does help to have longish fingernails for get at the skin.

When I was a kid, this would be served as sandwiches between slices of the white bread that was so common in the seventies. It works well with almost any kind of bread though.

Egg and Tomato Sandwich filler

Serves 2-3
Preparation Time: 15 mins


  • 2 Hard boiled Eggs cooked earlier and cooled
  • 1 large Tomato
  • Salt
  • Pepper


  1. Put the tomato into a cup and pour in boiling water to cover. Set aside.
  2. Shell the eggs then chop coarsely and put into a bowl.
  3. Sprinkle with a little salt and pepper.
  4. Drain the water from the cup and remove the tomato.
  5. Use a sharp knife to lightly cut the tomato skin in 3 or 4 places. The cuts should barely break the surface but will have the effect of peeling the skin away a little.
  6. Remove as much of the skin as possible then coarsely chop the tomato. Add, complete with all the juice to the bowl with the egg.
  7. Mash with a fork until the mixture is well blended. Put in the fridge to chill for an hour or so. It takes away any heat left in the tomatoes from getting them peeled.
  8. Use as a sandwich filling with your choice of bread or bread roll.


This could be prepared in a food processor but that takes a degree of care. It is too easy to overblend and reduce the whole mixture to a mush. The better way in my view is to us a fork so that the finished mixture contains some recognisable pieces of both tomato and egg.