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Coronation egg mayonnaise sandwich recipe

Coronation egg mayonnaise sandwich recipe

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Spice up an egg mayo sarnie with a touch of mild curry powder, perfect for a quick 'n' tasty lunch for the kids. See method

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 415 calories / serving
  • Vegetarian

Ingredients

  • 4 eggs
  • ½ 325g tin Grower’s Harvest sweetcorn, drained
  • 2 tbsp lighter than light mayonnaise
  • 1 tsp mild curry powder
  • 4 slices H. W. Nevill’s wholemeal bread
  • 1 Little Gem lettuce, finely shredded​
  • 6 Nightingale Farms cherry tomatoes
If you haven't got any wholemeal bread, try using white instead

Each serving contains

  • Energy

    1745kj
    415kcal
    23%
  • Fat

    14g 20%
  • Saturates

    4g 18%
  • Sugars

    6g 7%
  • Salt

    1.5g 37%

of the reference intake
Carbohydrate 44.5g Protein 25.1g Fibre 78g

Method

  1. Add the eggs to a pan of boiling water and cook for 7 mins. Remove from the pan and run under cold water for 3 mins. 
  2. Peel the eggs and rinse, then add to a bowl and mash with a fork until smooth. Mix through the sweetcorn, mayonnaise and curry powder. 
  3. Divide the egg mix between 2 slices of bread, top with Little Gem lettuce and sandwich with a second slice of bread. Cut in half and serve with cherry tomatoes on the side.

See more Kids' lunchbox recipes

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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