Name: Egg, lettuce and mayonnaise flying saucer sandwiches
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 2 small eggs; 39.60 gm reduced-fat mayonnaise; 8 large slices light rye bread, crusts removed; 30.00 gm salt-reduced margarine; 82.50 ml shredded iceberg lettuce

Egg, lettuce and mayonnaise flying saucer sandwiches

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Elevate lunch with freezer-friendly, out-of-this-world egg sandwiches.

Ingredients:

2 small eggs
39.60 gm reduced-fat mayonnaise
8 large slices light rye bread, crusts removed
30.00 gm salt-reduced margarine
82.50 ml shredded iceberg lettuce

Instructions:

In a small saucepan, immerse the eggs in cold water and bring to a boil over high heat, stirring occasionally. Lower the heat to medium and let the eggs simmer for 7 minutes. Drain the eggs and then refresh them under cold water.
Start by peeling a hard-boiled egg, finely chop it, and mix with mayonnaise and a dash of pepper. Mash the mixture together. Take 4 bread slices and use a 9cm round cutter to remove the center of each slice, discarding the extra bread. Repeat the process with the remaining bread slices using a 10cm round cutter. Gently flatten the bread rounds with a rolling pin.
1. Arrange small bread rounds on a flat surface. Spread with margarine, leaving a 1cm border. Top with lettuce, followed by the egg mixture. Spread large rounds with margarine. Place them, margarine-side down, on top of the egg mixture. Press edges together with a fork to seal. Finally, pack 1 sandwich in each lunchbox.

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