Egg Mayo Sandwich on Wholemeal

A vegetarian lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 409 kcal, 23g protein, 37g carbs, 18g fat and 5g fibre per serving (approximate)
  • About 20 minutes, preparation and cooking
  • Estimated cost £1.09–£1.42 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 2 hard-boiled eggs
  • 1 tbsp plus 1 tsp light mayo
  • 2 slices of wholemeal bread
  • 1 generous handful watercress (about 30g)
  • 1 tsp mustard

Method

  1. Bring a small pan of water to a gentle simmer.
  2. Lower whole eggs into the water and simmer for 9-12 minutes, until the yolk is fully set, then cool under cold water and peel.
  3. Mash the eggs with light mayo and mustard, then spread onto wholemeal bread and top with watercress.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Eggs, Mustard. May contain, depending on the product: Sesame, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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