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Egg, Smoked Salmon and Cucumber Double Decker Sandwiches

Egg, Smoked Salmon and Cucumber Double Decker Sandwiches



  • 4 eggs, hard boiled and peeled
  • 4 tbsp low fat mayonnaise
  • 9 slices wholegrain bread
  • 100g smoked salmon, sliced
  • 1 medium size Lebanese cucumber, peeled and thinly sliced
  • ¼ spanish onion, peeled and thinly sliced
  • Pepper to taste


Place eggs into a bowl, add mayonnaise and pepper and mash with a fork. Place four slices of bread onto a clean surface. Top with salmon, cucumber and onion. Top with another slice of bread and spread over the egg mixture. Finish with the remaining bread slices. Cut into fingers and serve.


Delicious with baby capers in the smoked salmon layer

Nutritional Information

  • Serving size 159g
  • Energy 1040kJ 249kcal
  • Protein 15.4g
  • Total fat 8g
  • Saturated fat 1.6g
  • Carbs (total) 26.2g
  • Carbs (sugar) 5.3g
  • Sodium 528mg
  • Fibre 4.5g

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