Curried egg mayo sandwich topper
- Sara Buenfeld
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Serves 1
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 5 out of 5.5 ratingsRate
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Spice up traditional egg mayonnaise with a little curry paste. Serve piled on bread or stuffed in pitta alongside crunchy cucumber, lettuce and spring onion
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 boiled egg
chopped
-
a little curry paste
-
1 tbsp low-fat mayonnaise
-
tiny squirt tomato purée
-
several Little Gem lettuce
leaves
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some chopped spring onion
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slices of cucumber
-
slice wholegrain seeded bread
or rye, or wholegrain pitta, to serve
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Nutrition: per serving
-
kcal196
low
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fat11g
-
saturates2g
-
carbs14g
-
sugars3g
-
fibre2g
-
protein10g
-
salt1.1g
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Method
-
step 1
Stir boiled egg and curry paste into mayonnaise and tomato purée. Pile onto bread or into pitta with lettuce, spring onion and cucumber.
Recipe from Good Food magazine, February 2014
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A star rating of 5 out of 5.5 ratings
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