Ingredients
- 3 eggs, boiled and chopped
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/2 teaspoon black pepper
- Salt to taste
- 1 teaspoon butter
- 2 bread slices
- 2 lettuce leaves
Instructions
- Boil eggs for 9–10 minutes until fully cooked, then cool, peel, and chop.
- Place chopped eggs in a bowl and add mayonnaise, mustard, black pepper, and salt.
- Mix gently until creamy but slightly chunky.
- Spread butter on one side of each bread slice.
- Toast bread in a pan until golden and slightly crisp.
- Place one slice buttered side down and layer with lettuce.
- Spread egg mixture evenly over the lettuce.
- Top with second slice of bread, buttered side up.
- Press lightly, slice if desired, and serve fresh.
Notes
- Use fresh lettuce to prevent sogginess.
- Adjust seasoning to taste.
- Add herbs or green onions for extra flavor.
- Use whole wheat or multigrain bread for a healthier option.
- Egg filling can be stored for up to 2 days in the fridge.
- Assemble sandwich just before serving for best texture.
- Yogurt can replace mayonnaise for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Assembled
- Cuisine: Cafe Style
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 220mg
