Kids Egg and Cucumber Sandwich
ContinentalKidsDesi eggsEasy
A cool, crunchy sandwich with egg and cucumber — a light, refreshing lunchbox option for children.
Prep time10 min
Cook time0 min
Total time10 min
Servings2
Ingredients
- 2 eggs, boiled and sliced
- 1/2 cucumber, thinly sliced
- 4 slices soft bread
- 2 tbsp mayonnaise
- 1/4 tsp salt
- 1 pinch black pepper
Method
- Spread mayonnaise on all four bread slices.
- Layer the egg slices and cucumber on two slices. Season with salt and pepper.
- Top with the remaining bread slices.
- Cut into triangles and serve.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)12 g
Fat (estimate)14 g
Carbs (estimate)24 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
Pat the cucumber slices dry so the sandwich does not go soggy. Food safety: use fully boiled eggs and eat soon after making; keep the sandwich cool. Allergens: contains egg, milk (mayonnaise) and wheat (bread). Substitute: use yoghurt instead of mayonnaise, or add a slice of cheese. Nutrition figures are estimates.