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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

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

  • Serves1
  • Cook time10 minutes
  • Prep time5 minutes
An egg and salad roll in a lunch box with an apple and celery


  • 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.


  1. 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.
  2. 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.

Nutrition Information


Energy: 2152kJ/515 Cals (25%)

Protein: 26g (52%)

Fat: 31g (44%)

Sat fat: 7g (29%)

Carb: 31g (10%)

Sugar: 5g (6%)

Fibre: 6g (20%)

Sodium: 807mg (40%)