Egg and lettuce sandwich/roll/wrap

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Allergen – Contains egg and gluten.

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g Best choice V Vegetarian NF Nut free DF Dairy free Main meal

Ingredients

Egg - 8 whole (Whole, boiled, peeled)

Mayonnaise - 40 ml (Light)

Parsley - 1 tbsp. (Chopped)

Spring onion - 1 tbsp. (Fine slice)

Lettuce - 100 grams (Iceberg/mixed)

Pepper – black - ¼ tsp. (Cracked)

Bread/ roll/ wrap - 500 grams (Avg. 100 gram serve)

Margarine/nuttelex - 30 grams

Egg - 16 whole (Whole, boiled, peeled)

Mayonnaise - 80 ml (Light)

Parsley - 2 tbspn (Chopped)

Spring onion - ¼ bunch (Fine slice)

Lettuce - 200 grams (Iceberg/mixed)

Pepper – black - ½ tsp. (Cracked)

Bread/ roll/ wrap - 1.0 kg (Avg. 100 gram serve)

Margarine/nuttelex - 60 grams

Egg - 60 eggs (Whole, boiled, peeled)

Mayonnaise - 400 ml (Light)

Parsley - 1 ½ bunches (Chopped)

Spring onion - 2 bunches (Fine slice)

Lettuce - 1.0 kg (Iceberg/mixed)

Pepper – black - 15 grams (Cracked)

Bread/ roll/ wrap - 5.0 kg (Avg. 100 gram serve)

Margarine/nuttelex - 300 grams

Method

Bring a pot of water to the boil and cook the eggs, 8-10 minutes from boiling water. Refresh under cold water and peel.
Mash the eggs in a bowl with the mayonnaise, parsley and spring onion, season with the pepper.
Lay out the bread/rolls/wraps. Spread lightly with the spread, evenly distribute the egg mix and the lettuce. Roll the wraps or top the sandwiches/rolls, serve sliced.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.