• 12 hard-boiled eggs
  • 1/2 cup whole-egg mayonnaise
  • 8 slices white sandwich bread
  • 8 slices rye bread
  • 3 cups shredded iceberg lettuce
  • 8 slices wholemeal bread
  • Roughly chop eggs. Place in a bowl. Add mayonnaise. Season with salt and pepper. Using a fork, mash to combine.
  • Place white bread and rye bread on a flat surface. Spread each with egg mixture. Top with lettuce. Place rye bread, spread side up, on top of white bread. Top each stack with wholemeal bread. Using a serrated knife, remove crusts. Cut each stack into 3 fingers. Serve.
  • Protein Dietary Fibre 5.60g 1.40g Fat Total Energy 7.70g 571kJ Fat Saturated Sodium 1.40g 179mg Carbohydrate Total Cholesterol 10.70g 113.00mg Carbohydrate Sugars –