Prawn with egg mayonnaise open sandwich


3 hard-boiled eggs, peeled and roughly chopped

¼ tspdijon mustard

1 tbsp mayonnaise

4 thin slices dark rye bread, buttered

2 tomatoes, sliced

200g cooked and peeled prawns

4 thin slices lemon

1 tbsp finely chopped chives


1. Mix the chopped egg with the mustard and mayonnaise; season. Divide the egg mixture between the rye bread and top with the tomatoes and prawns. Garnish with the lemon slices and chives.

This recipe by Bronte Aurell of London’s Scandinavian Kitchen first appeared in Waitrose Kitchen magazine, April 2015. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: 10 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,104kJ
Fat 14.9g
Saturated Fat 5.5g
Carbohydrate 16.1g
Sugars 2.9g
Protein 16.4g
Salt 1.5g
Fibre 1.8g

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This recipe was first published in Wed Apr 01 16:14:00 BST 2015.