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Egg mayonnaise and lettuce bap recipe

Eggs are a great source of protein for kids that are growing. This works well in a lunchbox with some cherry tomatoes and a fruit snack pot.

Prep: 10 mins
Cook: 12 mins
Serves 1

Nutritional information

Per serving (main recipe only – does not include extras or drink):

  • 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
Wholemeat roll with egg, mayo and lettuce filling


  • 1 egg
  • 1 level tablespoon reduced-calorie mayonnaise
  • large pinch of black pepper
  • 1 large wholemeal bap
  • small wedge of lettuce, to give 2 tablespoons when shredded

Complete your lunchbox with:

  • 5 cherry tomatoes
  • fruit snack pot (tinned fruit in juice)
  • 200ml semi-skimmed milk


  1. 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.

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

  3. 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.