Courtney Roulston's egg, spinach and potato chip sandwich

The perfect mix of fresh and crunchy ingredients, these egg, spinach and potato chip sandwiches are a game changer. Whether you’re packing a picnic or enjoying lunch at home, this recipe is a winner.





  • 3 Coles Australian Free Range Eggs
  • 1 tbs mayonnaise
  • 1 tbs finely chopped chives
  • ¼ lemon, rind finely grated, juiced
  • 2 slices Coles White Toast Bread
  • 1 tbs butter, softened
  • 1 cup baby spinach leaves
  • 1 cup plain potato chips



Cook the eggs in a saucepan of boiling water for 9 mins for hard-boiled. Transfer to a bowl of iced water to cool. Peel the eggs and coarsely chop. Place in a bowl with the mayonnaise, chives, lemon rind and lemon juice. Season and stir to combine.


Place the bread on a clean work surface. Spread the butter onto one side of each slice of bread and top with spinach.


Spoon the egg mixture evenly over one slice of bread. Top with the chips and the remaining slice of bread, spinach-side down. Wrap the sandwich in baking paper, if needed, and cut in half before serving. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.