I know you’re thinking that I’ve lost the plot by including a recipe for an egg salad sandwich on a renowned food blog, well, ‘renowned’ might be a fabrication, but I can explain.
I always thought sandwiches were out when I was on a ‘diet’. Those scary newspapers and magazines had drilled it into me that shop-bought sarnies are full of calories and bad for you. That isn’t always the case, but invariably they do cost a shit load of money when it would be cheaper and easier to make your own at home.
This Egg Salad Sandwich Filling suggestion from Two Chubby Cubs will set you back just under 400 calories and around 80p to make. It tastes bloody amazing too and, if you like, you can use ‘blue eggs’ (such as Bluebell Aurancana) to give it more a golden yellow and yummy texture. If you want something more glamorous in your ‘bap’, the Cubs provide recipes for coronation chicken salad, cheese savoury, tuna crunch and Chinese chicken in their debut book, or check out the sandwiches & wraps section of this blog.
Recipe: Egg Salad Sandwich Filling
Calories: Approx 389 per serving
Book: Two Chubby Cubs – The Cookbook
Prep time: Approx 2 mins
Cooking time: Approx 10 mins
- 2 slices of medium bread
- 2 medium eggs
- Reduced-fat mayonnaise or salad cream
- Sliced spring onions
Cost per portion: Approx £0.80
Boil a couple of eggs for 10 minutes. Rinse under cold water and peel.
Mash with a fork (no need to be dainty) and chuck in either a little bit of reduced-fat mayonnaise or salad cream. Add some cress and sliced spring onions.