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Egg salad sandwich

Augusta Gray
Written by

Augusta Gray

Reviewed by dietitian

Fiona Moncrieff

1 min read
Last updated May 2024

Recipe: Egg salad sandwich

Prep and cooking time: 10 mins

Serves: 1


  • 2 slices of wholegrain seeded bread, lightly toasted
  • 2 large eggs, boiled and peeled
  • 1/2 – 1 stick celery, finely diced
  • 2 tbsp whole egg mayonnaise
  • 1/2 tsp dried or fresh dill
  • 1 tsp Dijon or wholegrain mustard
  • 1 small cucumber, thinly sliced
  • 1 handful salad leaves


  1. Combine celery, mayonnaise, dried dill, mustard and salt and pepper to taste. Crumble in the boiled egg and stir to combine while gently crushing the boiled egg.
  2. Place the thinly sliced cucumber on the toasted bread. Add on the egg mixture.
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Write a response


7 January, 2021

If it has egg in its not vegan

Helena Krzysik Saunders

4 December, 2020

Will try for the free days.

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