Go Back
+ servings
Egg mayonnaise radish sandwich 2 | Recipes From A Pantry

Radish, Avocado and Egg Mayonnaise Sandwich

Jazz up lunch with this radish, avocado and egg mayonnaise sandwich
Course Main
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 438kcal


  • 8 large eggs hardboiled and cooled
  • 3 tbsp Greek yoghurt
  • 3 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • Salt
  • 1 avocado peeled, de-stoned and cubed
  • 4 spring onions finely sliced scallions
  • 4 radishes thinly sliced
  • 3 tbsp toasted pumpkin seeds
  • 3 tbsp finely chopped coriander cilantro
  • Salt

To serve

  • 8 Slices of whole meal bread
  • Microgreens


  • Peel the eggs, roughly chop them and set aside.
  • In a large bowl, mix together the yoghurt, mayonnaise, mustard and salt till well combined.
  • Add in the chopped eggs, avocado, spring onions, radishes, pumpkin seeds and coriander and mix till combined. Adjust seasoning.
  • Assemble your sandwiches by spreading the egg mayonnaise mix on one bread slice, top with microgreens and then cover with another bread slice.


Calories: 438kcal | Carbohydrates: 33g | Protein: 19g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 332mg | Sodium: 519mg | Potassium: 476mg | Fiber: 5g | Sugar: 4g | Vitamin A: 570IU | Vitamin C: 5.6mg | Calcium: 146mg | Iron: 3.8mg