Tzatziki Egg Mayo Rolls

Ingredients

• 6 medium eggs

• 6 tbsp tzatziki

• 4 tsp butter, for spreading

• 8 mini wholemeal submarine rolls

• 2 handfuls watercress

8 individual rolls

Calories~231 kcal

Protein~10 g

Carbs~28 g

Fat~9 g

Fiber~3 g

Sugar~3 g

Total recipe

Calories~1,850 kcal

Protein~80 g

Carbs~225 g

Fat~70 g

Fiber~25 g

Sugar~20 g

Method

• Step 1

  Cook the eggs in a pan of boiling water for 10 mins. Drain, then plunge into a bowl of ice- cold water to cool.

• Step 2

  Peel and mash the eggs (I use a knife and fork), then mix with the tzatziki; season to taste with salt and pepper.

• Step 3

  Butter, then fill the rolls with the egg mixture and top each with a little watercress. The egg filling will keep in a chilled airtight container for 2 days