Egg and salad roll

This egg and salad roll is a delicious lunch option that’s ready in just 15 minutes.

An egg and salad roll in a lunch box with an apple and celery

Serves

1

Prep

5m

Cooking

10m

Ingredients

  • 2 Coles Australian Free Range Eggs
  • 1 tbs whole-egg mayonnaise
  • 1 multigrain bread roll, halved horizontally
  • 3 gem lettuce leaves
  • 1/4 cup grated carrot
  • 1 Coles Australian Qukes Baby Cucumber, thinly sliced crossways
  • 1 tbs shredded tasty cheddar

Method

STEP 1

Cook the eggs in a small saucepan of boiling water for 8 mins for set yolks or until cooked to your liking. Refresh under cold water. Peel the eggs and mash in a small bowl with mayonnaise.

STEP 2

Place the roll base on a clean work surface. Top with the lettuce, carrot, baby cucumber, egg mixture and cheddar. Top with the roll top.

Serve with quartered apple, quartered qukes, quartered celery sticks, French onion dip and a yoghurt pouch

Lose the mayo

For a wholesome twist, omit the mayo, then mash the eggs with a little avocado before adding to the roll.