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Egg & Chicken Sandwich

A quick, filling, and fresh sandwich combining boiled eggs, shredded chicken, and crunchy veggies with mayonnaise. Perfect for breakfast, lunch, or a snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Breakfast, Lunch, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 2 Boiled Eggs
  • 1 cup Boiled & Shredded Chicken
  • 1/4 cup Onion (finely chopped)
  • 1/4 cup Carrot (finely chopped)
  • 1/4 cup Cucumber (finely chopped)
  • 1 tbsp Capsicum (finely chopped)
  • 1/4 cup Spring Onion Greens
  • 2 tbsp Mayonnaise Can use low-fat mayo or yogurt for a lighter version.
  • 1 tsp Salt
  • 1 tsp Black Pepper Powder
  • 1 tbsp Sugar
  • 2 - 3 tbsp Tomato Sauce Mix well with mayonnaise.
Bread
  • 4 slices Slice Bread White, whole grain, or pita bread can be used.

Method
 

Preparation
  1. Boil the eggs and chicken, then shred the chicken and chop the eggs.
  2. Mix the eggs, chicken, and chopped vegetables with mayonnaise, salt, pepper, sugar, and tomato sauce.
  3. Cut the edges of the bread slices.
  4. Spread the mixture generously on the slices.
  5. Cut the filled bread into triangles or rectangles and serve.

Notes

Serve fresh for the best taste. Pair with a glass of milk, tea or a light salad. Warm toasted bread can add a nice crisp.