• 1 medium free-range egg
  • 2 tbsp lighter mayonnaise
  • 1 wholemeal sub roll
  • 20g watercress


  1. 1

    Boil the eggs for 8 minutes, so the yolks are set. Leave to cool slightly, then peel and chop. Mix with the mayonnaise in a bowl.

  2. 2

    Cut the roll in half lengthways and spread the top half with the egg mayonnaise. Place the watercress on the bottom half and sandwich together. Wrap in clingfilm if for a lunchbox.

Nutritional Details

Each serving provides
  • Energy 1666kj 398kcal 20%
  • Fat 15.8g 23%
  • Saturates 2.6g 13%
  • Sugars 3.8g 4%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 896kj/214kcal

Each serving provides

42.1g carbohydrate 7.8g fibre 18.2g protein

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