Spiced egg and cucumber sandwiches


6 essential Waitrose Free Range Eggs
2 tbsp essential Waitrose mayonnaise
2 tbsp Waitrose Carrot
Pickle, chopped
2 tbsp softened butter
8 slices Hovis Soft White Medium Bread
1 cucumber portion
Ready salted crisps, to serve


1. Cook the eggs in a pan of boiling water for 8 minutes then drain and cool under running water.

2. Shell and mash the eggs then stir in the mayonnaise and chopped carrot pickle.

3. Butter the bread. Lightly peel and thinly slice the cucumber and lay out on 4 slices of buttered bread. Spread the egg filling between these 4 slices, then sandwich the remaining bread on top.

4. Cut the sandwiches into triangles, removing the crusts if you prefer. Serve with the crisps alongside.

Cook’s tip

If you’ve got a group of cricket-watching enthusiasts to cater for, prepare the egg mayonnaise a day ahead and keep it in the fridge. Only slice the cucumber just before assembling so it retains its crunch.

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,426kj/581kcals
Fat 33.9g
Saturated Fat 8g
Carbohydrate 50.4g
Sugars 4.7g
Salt 1.7g

3.5g fibre 18.5g protein

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4 stars

Average user rating Based on 7 ratings

This recipe was first published in Fri Apr 25 12:09:00 BST 2014.