Egg and Chicken Mayo Sandwich Lunch
ContinentalLunchDesi eggsEasy
Boiled eggs and shredded chicken in creamy mayo on soft bread — a cool, quick lunch sandwich.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 2 eggs, boiled and peeled
- 1 cup cooked chicken, shredded
- 4 bread slices
- 2 tbsp mayonnaise
- 1 tsp mustard
- A few lettuce or cabbage leaves
- Salt and black pepper to taste
Method
- Chop the boiled eggs into small pieces.
- Mix the eggs with the shredded chicken, mayonnaise and mustard.
- Season with salt and black pepper.
- Spread the mixture on two bread slices, add lettuce leaves and top with the remaining bread.
- Cut diagonally and serve at once.
Nutrition — estimated per serving
Calories (estimate)430 kcal
Protein (estimate)24 g
Fat (estimate)20 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Chill the filling for 10 minutes for a cooler, firmer sandwich. Food safety: eggs must be fully boiled and the chicken cooked through; eat soon after making. Allergens: contains egg, milk (mayonnaise) and wheat (bread). Substitute: use yoghurt instead of mayonnaise for a lighter sandwich. Nutrition figures are estimates only.