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Egg mayonnaise and lettuce bap recipe

Egg mayonnaise and lettuce bap in a lunchbox, with some cherry tomatoes, a serving of chopped fruit and a bottle of water

Prep time
10 mins

Cooking time
12 mins

Medium effort


  • 1 egg
  • 1 level tbsp reduced-calorie mayonnaise
  • Large pinch of black pepper
  • 1 large wholemeal bap
  • Small wedge of lettuce, to give 2 tbsp when shredded

  • Complete your lunchbox with:
  • 5 cherry tomatoes
  • Fruit snack pot (tinned fruit in juice)
  • 200ml semi-skimmed milk
Nutritional information

Nutritional analysis, per serving (e.g. 180g serving)

  • 1,444kJ / 344kcal
  • 11.4g fat of which saturates 2.4g
  • 39.4g carbohydrate of which sugars 3.5g
  • 7.1g fibre
  • 17.3g protein
  • 1.2g salt

(Main recipe only – doesn't include extras or drink)


Place the egg in a small saucepan covered with water, bring to the boil and cook for 10 minutes. Plunge in cold water and leave to cool.

Cook the egg the night before to save time in the morning rush.


Remove shell and mash the egg with the mayonnaise and pepper.


Use to fill the bap, topping with the lettuce.

Try cress or baby spinach instead of the lettuce. Pat it dry before adding to the bap, to avoid soggy bread.