Egg and lettuce sandwich/roll/wrap

Health services Workplaces & Tertiary education Sport & recreation

Allergen – Contains egg and gluten.

Download Recipe

Skip to recipe

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.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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

Nutrition Australia and Victoria State Government logos