Egg Salad Sandwich

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 574kcal

Ingredients

Egg Salad Sandwich

  • 4 Eggs
  • 4 slices Sourdough bread lightly toasted
  • 2 TBSP Mayonnaise as needed
  • 1 tsp Fresh dill chopped
  • Salt to taste
  • Black pepper to taste
  • 1 cup Baby spinach
  • 4 slices Tomato
  • 1 TBSP Red onion sliced thin

Carrots and Hummus

  • 1 cup Carrots peeled and cut into sticks, or baby carrots
  • 1/2 cup Hummus

Watermelon Lime Spritzer

  • 2 cups Watermelon diced
  • 1 cup Water
  • 16 oz Sparkling water
  • 2 wedges Lime
  • Ice cubes for serving
US Customary - Metric

Instructions

  • Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 8 minutes. Cool the eggs under cold running water.
  • Lightly toast the sourdough bread slices until golden and crisp.
  • Peel and chop the cooled eggs. Mix with mayonnaise, fresh dill, salt, and black pepper to make the egg salad.
  • Assemble each sandwich by layering baby spinach, tomato slices, red onion, and a scoop of egg salad on a slice of bread. Top with the second slice of bread. Cut in half.
  • Blend the watermelon and water in a blender. Mix in sparkling water and lime wedges. Serve over ice.
  • Serve the sandwich with carrots, hummus, and watermelon lime spritzer.

Nutrition

Calories: 574kcal | Carbohydrates: 61g | Protein: 25g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 827mg | Potassium: 979mg | Fiber: 10g | Sugar: 18g | Vitamin A: 13939IU | Vitamin C: 39mg | Calcium: 224mg | Iron: 6mg

Egg Salad Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 574 kcal

Ingredients
 
 

Egg Salad Sandwich

  • 4 Eggs
  • 4 slices Sourdough bread lightly toasted
  • 2 TBSP Mayonnaise as needed
  • 1 tsp Fresh dill chopped
  • Salt to taste
  • Black pepper to taste
  • 1 cup Baby spinach
  • 4 slices Tomato
  • 1 TBSP Red onion sliced thin

Carrots and Hummus

  • 1 cup Carrots peeled and cut into sticks, or baby carrots
  • 1/2 cup Hummus

Watermelon Lime Spritzer

  • 2 cups Watermelon diced
  • 1 cup Water
  • 16 oz Sparkling water
  • 2 wedges Lime
  • Ice cubes for serving

Instructions
 

  • Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 8 minutes. Cool the eggs under cold running water.
  • Lightly toast the sourdough bread slices until golden and crisp.
  • Peel and chop the cooled eggs. Mix with mayonnaise, fresh dill, salt, and black pepper to make the egg salad.
  • Assemble each sandwich by layering baby spinach, tomato slices, red onion, and a scoop of egg salad on a slice of bread. Top with the second slice of bread. Cut in half.
  • Blend the watermelon and water in a blender. Mix in sparkling water and lime wedges. Serve over ice.
  • Serve the sandwich with carrots, hummus, and watermelon lime spritzer.

Nutrition

Calories: 574kcalCarbohydrates: 61gProtein: 25gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 333mgSodium: 827mgPotassium: 979mgFiber: 10gSugar: 18gVitamin A: 13939IUVitamin C: 39mgCalcium: 224mgIron: 6mg
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