This egg and salad roll is a delicious lunch option that’s ready in just 15 minutes.
Serves11
Cook time10 mins10 minutes
Prep time5 mins5 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
