• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Egg Bruschetta with Salmon Roe and Dill

Egg Bruschetta with Salmon Roe and Dill



  • 8 Eggs (hard boiled)
  • 4 tbsp Light mayonnaise
  • 1 tsp Grain mustard
  • ½ bunch Dill (½ chopped, ½ sprigs)
  • 4-8 slices Bruschetta bread (grilled or toasted)
  • 4 tsp Salmon roe


  • Salad leaves
  • Tomatoes


In a bowl mix mayonnaise, mustard, dill and season. Add eggs, lightly smash with a fork and mix trough the mayonnaise mix. Place onto the bread and garnish with salmon roe and dill sprigs.


serve with a side salad or add sliced tomatoes

Nutritional Information

  • Serving size 213g
  • Energy 1590kJ 380kcal
  • Protein 24.5g
  • Total fat 12.1g
  • Saturated fat 3.1g
  • Carbs (total) 42.5g
  • Carbs (sugar) 5.6g
  • Sodium 780mg
  • Fibre 2.5g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people