This delicious and easy recipe is the perfect sandwich filler for kids. It’s a great way to add veggies into your kids lunch as the egg and mayo flavour over powers the boring vegetable taste. Sandwiched between fresh brown bread, whip up this creamy and flavoursome sandwich filler in no time. Store in an airtight container in the fridge for up to 2 days. If you’re making these sandwiches for yourself serve with a fresh, crisp salad leaves.
- 150g butternut squash
- 4 eggs
- 2-3 tbsp mayonnaise
- Nutmeg to taste
- Salt and pepper to taste
Chop the butternut squash into small chunks and boil until tender. Meanwhile in a separate pan place the eggs into cold water, bring to the boil and cover. Leave to boil for 7 minutes then plunge them straight into cold water and set aside.
Mash the cooked butternut squash with a fork and leave to cool a little.
Peel and chop the eggs and put together with the mashed butternut squash, add enough mayonnaise for your desired taste along with a pinch of salt and pepper. Sprinkle with ground nutmeg, do a taste test and add more nutmeg if needed.
Serve as a sandwich filling or in a jacket potato with a nice green salad.
Top tip for making Butternut squash and egg mayonnaise sandwich filling
Swap butternut squash for sweet potato or aubergine instead.