SHIFT Grub
Egg mayonnaise sandwich
Egg mayonnaise sandwich. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 160g wholemeal bread
- 200g ready-boiled eggs, peeled
- 30g light mayonnaise
- 40g lettuce
Equipment
- knife
- chopping board
- bowl
- fork
- two plates
- kitchen scales
Method
- Use four chilled, ready-boiled medium eggs, about 200g after peeling. The 5-minute timing assumes they are already cooked; raw eggs require separate boiling and safe cooling. Use four slices of bread weighing 160g in total.
- Chop the eggs and mix with the mayonnaise. Wash and dry the lettuce. Divide the filling and lettuce between two sandwiches; serve any filling that will not fit alongside. Keep chilled.
Estimated nutrition
| Energy | 362 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrate | 35.1 g |
| Fat | 15.8 g |
| Fibre | 5.9 g |
| Saturates | 3.4 g |
Ingredient-by-ingredient CoFID 2021 or explicitly named UK product-label calculation. Per serving; unrounded decimal inputs, final values rounded to 0.1. Traces treated as zero; N/blank retained as unknown, never zero-filled. Estimated nutrition: ingredient source arithmetic checked. Independent human editorial review waived by the owner; no physical cooking, timing or clinical validation.
Allergens and product labels
- egg
- wheat/gluten
- mustard
Food safety and storage
- Check all ingredient labels for allergens and use-by dates. Substitutions change nutrition and allergens; these recipes do not guarantee allergy suitability.
- Wash hands, utensils and surfaces; wash fresh produce unless labelled ready washed. Keep ready-to-eat food separate from raw meat.
- Cover and refrigerate promptly at 0–5°C. Eat within 24 hours of preparation or any earlier use-by/after-opening deadline. Keep chilled until eating.
Author estimates; no physical cooking or timing trial. Packet instructions and doneness govern.