Egg and cucumber Turkish roll

The egg mixture can be made a day ahead and stored, covered, in the fridge.

Place the eggs in a saucepan of cold water and bring to the boil. Cook for 4 mins. Refresh under cold water. Drain. Peel the eggs and thinly slice.
Combine the egg, yoghurt, celery and mustard in a medium bowl. Season.
Place the roll bases on a work surface. Top with the rocket, egg mixture, cucumber, spring onion and bread tops.

Source

4 Coles Brand Australian Free Range Eggs

1/4 cup Greek-style yoghurt

1 celery stick, chopped finely

2 tsp wholegrain mustard

4 Coles Bakery Turkish Rolls, split

30g baby rocket leaves

1 Lebanese cucumber, thinly sliced lengthways

2 spring onions, thinly sliced

Store Spice Organizer

Check price

Hurry up

Check price

Hurry up

Check price

Hurry up