Back to all recipes
Pregnancy Recipe

Lunch

Egg salad sandwich

A simple egg salad sandwich made with fully cooked eggs on whole-wheat bread — a reliable, quick lunch.

Prep
10 min
Cook
10 min
Total
20 min
Portions
2
  • Easy
  • Pregnancy
  • Vegetarian
  • Quick and easy
  • Budget-friendly
egg salad 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.

Swap an ingredient

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.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

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.