Egg Salad Sandwich
This delicious egg salad sandwich is the perfect snack - a tasty, high-protein, vegetarian meal that is healthy, inexpensive, and satisfying! Here is how to make it!
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Servings :
Calories : 146kcal
Ingredients
Egg Salad
- 4 eggs
- 4 tbsp mayo
- 2 tsp mustard I love to use Moutarde à l'Ancienne oder Dijon Mustard
- ½ tsp ground paprika
- ½ tbsp chives minced
- a splash vinegar
- salt & pepper
Egg Salad Sandwiches
- 4-8 slices bread of choice
- some garden cress or microgreens
Instructions
- Place eggs in a small pot and cover with water. Put on the lid, bring to a boil, remove from heat, and let it sit for 10 minutes (set a timer). Run cold water over the eggs or place them in an ice bath until cool.
- In the meantime, mix mayo, mustard, ground paprika, chives, and a splash of vinegar in a bowl. Season to taste with salt & pepper.
- Peel the eggs and chop them into large chunks. Add to the bowl and mix well.
- Either spread the egg salad on a slice of bread and top it with garden cress/microgreens (less carbs), or make sandwiches with it.
Notes
Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
Nutrition
Calories: 146kcal | Carbohydrates: 2g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 328mg | Sodium: 158mg | Potassium: 127mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 496IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 2mg