Kids Egg and Chicken Sandwich
PakistaniKidsDesi eggsEasy
A soft egg and chicken sandwich with a mild creamy filling — a filling, protein-rich lunchbox sandwich.
Prep time10 min
Cook time8 min
Total time18 min
Servings2
Ingredients
- 2 Desi eggs, boiled and chopped
- 1/2 cup shredded cooked chicken
- 2 tablespoons mayonnaise or fresh malai
- 4 slices soft bread
- 1 pinch salt
- 1 lettuce leaf (optional)
Method
- Boil the eggs for 10 minutes, cool, peel and chop them.
- Mix the chopped egg with the shredded chicken, mayonnaise or malai and salt.
- Spread the filling over 2 slices of bread.
- Add a lettuce leaf if using and cover with the remaining slices.
- Cut into triangles and serve fresh or pack for lunch.
Nutrition — estimated per serving
Calories (estimate)270 kcal
Protein (estimate)16 g
Fat (estimate)12 g
Carbs (estimate)28 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
Nutrition figures are estimates only. Use fully boiled eggs and freshly cooked chicken. Allergens: egg, wheat (bread), milk (malai) or egg in mayonnaise. Pakistani alternative: use home-cooked chicken and fresh malai instead of mayonnaise. Keep the sandwich cool and eat within 4 hours; do not leave it in the sun.