Egg and Lettuce Sandwich with Chipotle Mayo.

Spring is here, don’t we all love salads and sandwiches in spring and summer. I have tried egg and lettuce salad with plain mayo, however this time I have added and changed couple of ingredients chipotle mayo and jalapenos to my egg and lettuce sandwich. After having my sandwich I will make it again I loved the flavors so much



  • 6 Slice bread (whole meal or white), toasted and buttered if you prefer

  • 1/4 Jar of @myanbahfarm chipotle mayo

  • 1 Cup of fresh chopped COS or Iceberg lettuce (crunchy lettuce only)

  • 2 Hard-boiled eggs (appx time 10 minutes to hard boil), peeled, diced or grated

  • 1 Pickled jalapeno, chopped coarsely

  • 2 Pickled cucumbers (cukes), diced






  1. In a mixing bowl, mix all ingredients except slice bread

  2. Using a serving tray or chopping board, lay bread slices and butter them if you prefer

  3. Layer mix on 3 slices and cover the sandwiches with other 3

  4. Cut them in half before serving

  5. These sandwiches can be kept in the fridge for the next couple of days, use a cling wrap to cover them and refrigerate in a air tight container

  6. There you have it! Breakfast or lunch on the go!





Recipes provided by Sarika R Griffith - Central Coast Foodie (Official Ambassador for Myanbah Farm), living in Central Coast Region of NSW, Indian born Australian, has passion for food and love sharing her recipes. Sarika works in the Care sector as a service coordinator and in her spare time loves to go for bush walks, cook yummy food, eat out and spend quality time with her husband Chad. Sarika’s socials are