How many calories are in Chopped Egg Sandwich?
Chopped Egg Sandwich has about 408 calories per serving based on the current ingredient list and serving size on this page.
InternationalDinnerVegetarianQuick Meals30 Minute MealsFat Loss Friendly
Chopped Egg Sandwich
Chopped Egg Sandwich is a Dinner international recipe with 408 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
408 kcal
Total Time
10 min
Servings
1
Protein
23.9 g
Ingredients
- Whole Wheat Bread2 slice (80 g)
- Egg2.2 medium (110 g)
- Lettuce2 leaf (20 g)
- Low-Calorie Mayonnaise1 tablespoon (14 g)
Instructions
- 1
Step 1
Boil the egg for 7-8 minutes in a small pot. Remove, drain and peel.
- 2
Step 2
Chop the egg and mix with the mayonnaise.
- 3
Step 3
Place the washed lettuce leaves on one bread slice.
- 4
Step 4
Add the chopped egg on top and cover with the other bread.
- 5
Step 5
Serve.
Nutrition Snapshot
Macros and micros at a glance
Calories
408
Protein
23.9g
Carbs
38.5g
Fat
16g
Fiber
4.8g
Micronutrients
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Vegetarian
Yes
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
EggTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Chopped Egg Sandwich can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Chopped Egg Sandwich
Is Chopped Egg Sandwich suitable for vegetarians?
Yes. Chopped Egg Sandwich is suitable for vegetarians as written.
Is Chopped Egg Sandwich gluten-free?
Chopped Egg Sandwich is not reliably gluten-free as written because it includes Whole Wheat Bread. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Chopped Egg Sandwich?
Yes. This recipe includes Egg, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Chopped Egg Sandwich ahead of time?
Chopped Egg Sandwich can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
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