Kids Egg and Sweetcorn Sandwich
PakistaniKidsDesi eggsEasy
A soft egg and sweetcorn sandwich with a mild creamy filling — a quick, filling lunchbox favourite.
Prep time10 min
Cook time8 min
Total time18 min
Servings2
Ingredients
- 2 Desi eggs, boiled and mashed
- 1/2 cup boiled sweetcorn
- 2 tablespoons mayonnaise or fresh malai
- 4 slices soft bread
- 1 pinch salt
- 1 pinch black pepper (optional)
Method
- Boil the eggs for 10 minutes, cool, peel and mash them in a bowl.
- Stir in the sweetcorn, mayonnaise or malai, salt and pepper.
- Spread the filling evenly over 2 slices of bread.
- Cover with the remaining slices and press gently.
- Cut into triangles or small squares and pack for lunch or serve fresh.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)9 g
Fat (estimate)11 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
Nutrition figures are estimates only. Use eggs boiled fully and cooled before mashing. Allergens: egg, wheat (bread), milk (malai) or egg in mayonnaise. Pakistani alternative: use fresh malai instead of mayonnaise and soft local bread. If packing for school, keep the sandwich cool and eat within 4 hours; do not leave egg sandwiches in the sun.