Bread roll with egg paste and spring onion.

Bread roll with egg paste and spring onion.

Try this bread roll with egg paste and spring onion for a quick and delicious Easter-filled roll.  Boiled eggs are a Polish Easter tradition.  This simple yet nutritious roll is made with Greek yoghurt instead of traditional mayonnaise, making it a healthier option.  It provides a good source of protein and an excellent source of Vitamin D.

Serves:  1
Dietary: nut-free and suitable for vegetarians
Contains; gluten (bread), Milk (Greek yoghurt), eggs, mustard, sulphites (mustard)
May contain:  Sesame (bread), soya
Preparation time: 10 mins
Cooking time: 10 mins


 ½ (40 g) brown bread roll
1 large egg
1 tsp (10 g) plain Greek yoghurt
½ tsp mustard
A handful (10 g) of spring onion
pepper, season to taste



  1. Fill a saucepan with cold water and place the egg in the water, ensuring they are fully covered.
  2. Bring the water to a boil and cook for 10 minutes to ensure they are well done.
  3. Drain the hot water and pour cold water over the egg to let them cool.
  4. Peel the egg and grate using a grater. A potato masher can also be used.
  5. Mix the yoghurt, mustard, pepper, and some spring onion.
  6. Cut the roll in half. You can toast it if you like.
  7. Place the paste onto the roll.
  8. Garnish with the remaining spring onion.
  9. Enjoy!


This recipe has been donated by Sylwia Szkup, student nutritionist at ATU, Galway.



Per serving: Half a bread roll
Total calories:  202 kcal
Fat:  7.9 g
 of which saturates:  2.5 g
Carbohydrate: 19.0 g
 of which sugars: 2.1 g
Fibre: 2.5 g
Protein: 13.0 g
Salt: 0.91 g



  • This sandwich/roll is a good source of protein, needed for the growth of muscle and maintenance of bones which is specifically important for children who are still growing.
  • Eggs are an excellent source of Vitamin D which contributes to maintaining normal teeth.
  • This snack contains essential minerals such as iodine and many B vitamins.
  • Iodine contributes to the normal growth of children and cognitive function.



  • Gluten-free bread can be used if coeliac.
  • Slice of brown bread can be used instead of the bread roll.
  • Lactose-free yoghurt can be used if allergic to lactose.
  • Peppers or other vegetables can be added to the recipe for flavour.


Checked by Kathy Lewis, Registered Nutritionist

© 2023 The Caroline Walker Trust