Egg Salad Sandwich

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Prep Time: 20 minutes
Cook Time: 15 minutes
cooling: 5 minutes
Servings: 2 servings
Calories: 630kcal

Ingredients

  • 4 Eggs
  • 1 TBSP Red onion sliced thin or shaved thin
  • 1 tsp Fresh dill chopped
  • 4 slices Sourdough bread lightly toasted
  • 2 TBSP Mayonnaise use as needed
  • Salt to taste
  • Black pepper to taste
  • 1 cup Baby spinach
  • 4 slices Tomato
  • 2 Pickle spears
  • 2 oz BBQ potato chips

Beverage

  • 16 oz Lemonade cold
US Customary - Metric

Instructions

  • Add the eggs to a saucepan and fill with cold water. Bring water to a boil and once boiling point is reached, boil eggs for 8 minutes.
  • Prep onion and dill per instruction above.
  • Take the eggs out of the water and run under cold water to cool.
  • Lightly toast the bread.
  • Peel the eggs, chop, and add them to a bowl. Mix in mayo as needed for a creamy consistency and season with dill, and salt and pepper to taste.
  • Layer the bread with spinach, egg salad, tomato, and onion.
  • Serve: Cut in half and enjoy with pickles, chips, and lemonade.

Nutrition

Calories: 630kcal | Carbohydrates: 45g | Protein: 23g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 348mg | Sodium: 1311mg | Potassium: 751mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2019IU | Vitamin C: 12mg | Calcium: 179mg | Iron: 5mg

Egg Salad Sandwich

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
cooling 5 minutes
Servings 2 servings
Calories 630 kcal

Ingredients
 
 

  • 4 Eggs
  • 1 TBSP Red onion sliced thin or shaved thin
  • 1 tsp Fresh dill chopped
  • 4 slices Sourdough bread lightly toasted
  • 2 TBSP Mayonnaise use as needed
  • Salt to taste
  • Black pepper to taste
  • 1 cup Baby spinach
  • 4 slices Tomato
  • 2 Pickle spears
  • 2 oz BBQ potato chips

Beverage

  • 16 oz Lemonade cold

Instructions
 

  • Add the eggs to a saucepan and fill with cold water. Bring water to a boil and once boiling point is reached, boil eggs for 8 minutes.
  • Prep onion and dill per instruction above.
  • Take the eggs out of the water and run under cold water to cool.
  • Lightly toast the bread.
  • Peel the eggs, chop, and add them to a bowl. Mix in mayo as needed for a creamy consistency and season with dill, and salt and pepper to taste.
  • Layer the bread with spinach, egg salad, tomato, and onion.
  • Serve: Cut in half and enjoy with pickles, chips, and lemonade.

Nutrition

Calories: 630kcalCarbohydrates: 45gProtein: 23gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 348mgSodium: 1311mgPotassium: 751mgFiber: 4gSugar: 5gVitamin A: 2019IUVitamin C: 12mgCalcium: 179mgIron: 5mg
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