Egg Salad Bun
Lunch • Singapore
How to Make Egg Salad Bun (Traditional & Healthy Version)
Egg Salad Bun is a beloved lunch option at many Singapore kopitiams and hawker centres, blending classic egg salad with local sandwich culture. Born from Singapore's fusion culinary landscape, this vegetarian recipe is both hearty and light. The bun offers a fluffy base, while the egg salad is creamy, tangy, and subtly sweet, reflecting local tastes. Singaporeans love this dish for its convenience, balanced nutrition, and adaptability to busy city life. In the heart of Singapore, where food innovation meets tradition, Egg Salad Bun has become a staple, especially for those seeking quick, wholesome meals. Using healthier ingredients and local spices, this recipe pays homage to the fusion influences seen in Singapore hawker food, making it perfect for calorie-conscious eaters. Enjoy this egg salad bun as a nutritious lunch or a light breakfast, and experience the flavours that make Singaporean cuisine unique.
Ingredients(for 1 bun with egg salad per serving)
- 2 Wholemeal buns (Soft local bakery buns)
- 3 Eggs (Fresh Grade A)
- 2 tablespoons Low-fat mayonnaise (Healthier choice)
- 1/4 cup English cucumber (Diced)
- 2 tablespoons Spring onions (Chopped (daun bawang))
- 2 leaves Lettuce (Local iceberg or romaine)
- 1/4 teaspoon Salt (Fine salt)
- 1/4 teaspoon Black pepper (Freshly ground)
- 1 teaspoon Lime juice (Local calamansi can be used)
- 1/8 teaspoon Chilli flakes (Optional for local spice) - optional
Instructions
- 1
Boil eggs in a saucepan for 10 minutes until hard-boiled. Transfer to cold water and peel.
10 minutes
Use fresh eggs for easier peeling.
- 2
Dice the peeled eggs and place them in a mixing bowl.
3 minutes
Dice eggs finely for a smoother salad texture.
- 3
Add low-fat mayonnaise, salt, black pepper, lime juice, and chilli flakes to the eggs. Mix well.
2 minutes
Adjust mayonnaise for creaminess without excess calories.
- 4
Fold in diced cucumber and chopped spring onions for crunch and local flavor.
2 minutes
Add vegetables right before serving to keep them crisp.
Why This Dish is Healthy
This Egg Salad Bun recipe is a healthy choice thanks to its balanced macronutrient profile and reduced calories. By opting for wholemeal buns and low-fat mayonnaise, you lower saturated fat and increase fiber. Fresh vegetables contribute micronutrients and crunch, while eggs deliver high-quality protein. This makes it ideal for Singaporeans seeking nutritious, satisfying vegetarian meals without compromising on flavour.
Egg Salad Bun is packed with protein from eggs, dietary fiber from wholemeal buns and vegetables, and healthy fats from low-fat mayonnaise. It contains essential vitamins such as Vitamin A, B12, and folate, along with minerals like potassium and calcium. Using wholemeal buns boosts complex carbs, supporting steady energy and digestion. Incorporating local cucumber and lettuce adds hydration and antioxidants, making this recipe nutrient-rich.
Pro Tips
- 💡Tip 1: Use freshly baked wholemeal buns for authentic kopitiam flavour.
- 💡Tip 2: Add local herbs like coriander for extra aroma.
- 💡Tip 3: Prepare egg salad ahead and chill for enhanced taste and convenience.
Storage & Serving
Store egg salad separately in an airtight container in the fridge for up to 2 days. Assemble buns just before eating to keep them fresh. Avoid freezing as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
