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Egg Mayo Sandwich

Preparation time: 10

Cooking time: 10-15

Serves: 2

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It’s back-to-school time and this simple sambo recipe reminded us of when we were kids. Eggs, mayo, cucumber, lettuce, bread….it couldn’t be simpler or tastier…What do you put in your kids lunchbox?


6 slices of bread (white or wholemeal)
4 Clonarn Clover eggs
Cucumber sliced finely
3 iceberg lettuce leaves chopped
2 -3 tablespoons mayonnaise

Salt and freshly ground pepper, to taste
Cook the eggs.

Put the eggs in a large saucepan of cold water and  bring to the boil. Once the eggs are boiling, count 3 minutes for soft boiled and 5 minutes for hard boiled. Pour off the hot water and place under a cold running tap until the eggs are cold.

Peel the eggs.
Peel the eggs and discard the shells. Mash the  eggs in a bowl with a fork. Stir in the mayonnaise. Season with salt and pepper.

Prepare the cucumber and lettuce.
Wash the cucumber and the lettuce. With a sharp knife, carefully chop/slice the cucumber and lettuce.

Prepare you sandwich..

Slather one slice of bread with the egg mayonaise mixture. On the other side place a spoon of lettuce and cucumber.


Why not us a cutter to shape the sandwich and make it all the more tempting for the kids?



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