Egg mayonnaise sandwich

White medium sliced bread 600 g
FLORA Buttery 2kg 200 g
Ground black pepper 5 g
Chives 5 g
HELLMANN'S Light Mayonnaise 10L 200 ml

HELLMANN'S Light Mayonnaise 10L

Product Specification

Advance Preparation
- Peel and grate the eggs.
- Place the quails eggs into boiling water and simmer for no more than 2.5 min., place in ice water, peel and store ready for use.
Method
- Place the grated eggs in a bowl with the HELLMANN'S Mayonnaise, black pepper and chives, then mix together.
- Spread each slice of bread lightly with FLORA Buttery and cover with cling film to keep fresh.
- Lay out the bread and evenly cover with the egg mayonnaise, cover with the remaining slices of bread.
- Firstly remove the crusts then cut each sandwich into 3 equal fingers.
To Serve
- Serve on a plate or a platter and garnish each portion with 2 halves of quails egg and sprinkle with micro herbs.

	Average values per portion	%RI* per serving
Energy kcal	392 kcal	20%
Fat	26.3 g	38%
Saturates	5.4 g	27%
Sugars	2.7 g	3%
Salt	1.43 g	24%
*% of Reference Intake of an average adult (8400kJ/2000kcal)

Enrich your food service menu with this delicious and simple snack: A refined classic afternoon tea sandwich garnished with a lightly boiled quails egg, HELLMANN'S Light Mayonnaise, FLORA Buttery and micro herbs.