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Egg mayo, ham and watercress sandwich recipe

Egg mayo, ham and watercress sandwich recipe

5 ratings

Looking for some lunchbox inspiration? Whether you’re packing for your kids or after some al-desko lunch ideas, this egg sandwich is packed with tasty Wiltshire cured ham and a dollop of creamy mayonnaise. Tasty, simple and a real classic. See method

  • Serves 1
  • 10 mins to prepare and 10 mins to cook
  • 296 calories / serving
  • Healthy


  • 1 egg
  • 15g light mayonnaise
  • 1 x oat-topped wholemeal deli roll
  • 1 x slice of Wiltshire cured ham
  • 10g watercress

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    3g 16%
  • Sugars

    4g 4%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 25.9g Protein 17.3g Fibre 4.4g


  1. Boil the egg for 9 mins, then drain and let cool under running water. Shell and coarsely grate into a bowl.
  2. Add the mayonnaise and mix well with a fork. Spoon the egg mayonnaise onto the bottom half of the bread roll.
  3. Top with the ham and watercress. Sandwich with the top half. Wrap in cling film, if you like.

Cook's tip: For a refreshing snack, you could pack cubed cantaloupe melon mixed with some peeled, seeded and chopped cucumber and a little shredded basil.

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