Egg and Cucumber Sandwich Lunch
ContinentalLunchDesi eggsEasy
Sliced boiled eggs and cool cucumber in a creamy sandwich — a light, fresh lunch for hot days.
Prep time10 min
Cook time8 min
Total time18 min
Servings2
Ingredients
- 3 Desi eggs, boiled and sliced
- 1 small cucumber, thinly sliced
- 4 bread slices
- 2 tbsp mayonnaise or thick dahi
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
- Boil the eggs for 10 minutes, cool, peel and slice.
- Mix mayonnaise or dahi with salt and black pepper.
- Spread on the bread, layer egg slices and cucumber.
- Close, cut and serve fresh.
Nutrition — estimated per serving
Calories (estimate)290 kcal
Protein (estimate)12 g
Fat (estimate)12 g
Carbs (estimate)26 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
Use fully boiled eggs and eat soon after making. Allergens: contains egg and wheat. Substitute: use green chutney instead of mayonnaise, or add tomato slices. Nutrition figures are estimates only, based on standard per-egg values.