Egg, mayo and lettuce sandwich

At a glance

Preparation time: 13 minutes

Difficulty: Easy

Serves: 1

Ingredients

• 1 egg
• 2 teaspoons reduced fat mayonnaise
• 1 lettuce leaf*
• 2 slices wholemeal or wholegrain bread*

Steps

1. Bring a saucepan of water to the boil. Place egg into the boiling water carefully and cook for 10 minutes. Remove the egg and rinse under cold water until cool to touch. Peel the shell off the egg.
2. Transfer boiled egg to a small bowl and add mayonnaise. Use a fork to mash the egg and mayonnaise together.
3. Lay slices of bread on a chopping board.
4. Top one slice of bread with the egg mayo mixture and add lettuce leaf.
5. Top with remaining slice of bread and cut to serve.

*Tips

• Use any type of lettuce or salad leaves such as rocket, cos lettuce, iceberg, baby spinach leaves.
• You can swap the bread for a bread roll or a wrap (wholemeal or wholegrain options if available). If your child will only eat white bread, try to choose a variety with added fibre.
• Make sure your eggs aren't fridge cold when you transfer to the boiling water. By having the eggs at room temperature, it will be less likely to crack.
• If making for school, place the sandwich in an air-tight container or wrap with cling wrap or foil to keep the sandwich fresh.