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Lunch

Egg mayonnaise sandwich

A simple egg mayonnaise sandwich made with fully cooked British Lion eggs on wholemeal bread — a reliable, quick lunch.

Prep
10 min
Cook
10 min
Total
20 min
Portions
2
  • Easy
  • Pregnancy
  • First trimester
  • Second trimester
  • Third trimester
  • Vegetarian
  • Quick and easy
  • Budget-friendly
Egg mayonnaise sandwich served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Place the eggs in a pan of cold water and bring to the boil.
  2. Step 2. Simmer for at least 10 minutes so both the yolk and white are completely solid throughout.
  3. Step 3. Cool the eggs under cold water, then peel and chop them.
  4. Step 4. Mix the chopped egg with mayonnaise and season to taste.
  5. Step 5. Spread the mixture over two slices of bread, top with washed salad leaves and the remaining bread.
  6. Step 6. Cut in half and serve straight away.

Allergens for your selection

  • Contains: Eggs
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.