Organic Egg Mayo Sandwich
with Fresh Strawberries and Corn Chips
A creamy egg mayo sandwich, perfectly balanced with sweet, juicy strawberries and crispy, golden corn crisps.
Cals 748 · Prot 27 · Carbs 69 · Fat 42
Vegetarian
Family Friendly
15 min
A creamy egg mayo sandwich, perfectly balanced with sweet, juicy strawberries and crispy, golden corn crisps.
Cals 748 · Prot 27 · Carbs 69 · Fat 42
Vegetarian
Family Friendly
Ingredients
Rolls
Organic Eggs
5*
4 Piece
Mayonnaise
5*9*13*
50 Grams
Mini bread rolls
10*11*
4 Piece
Sides
Strawberries
250 Grams
Nachos
80 Grams
Allergens
*5 Eggs, *9 Soya, *13 Mustard, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3138 / 748 |
| Fats (g) | 42.2 |
| of which saturated (g) | 9.1 |
| Carbohydrates (g) | 69 |
| of which sugars (g) | 10.7 |
| Fibers (g) | 6.1 |
| Proteins (g) | 26.9 |
| Salt (g) | 1.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil eggs
- Cook the eggs in boiling water for 7-8 min or until hard boiled.
- Drain then run under cold water.
- Peel once cooled.
2 Prep sides
- Trim the green tops off the strawberries.
- For younger kids, slice the strawberries in halves or quarters.
3 Make egg mayo
- Grate or finely chop the eggs and add into a bowl.
- Add the mayonnaise and mix well.
- Add a pinch of salt and pepper, to taste.
4 Assemble
- Cut each bread roll in half.
- Add the egg mayo mix into each roll.
- Serve the Egg Mayo Sandwich with Fresh Strawberries and Corn Chips.
5 Serving suggestions
- Kids 2-4 years: Serve 1/4 portion. Cut fruits and vegetables into bite-sized pieces.
- Kids 5-8 years: Serve 1/2 portion.
- Kids 9-13 years: Serve 3/4 portion.
- Teens 14+ years: Serve a full portion.
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