Egg Salad Sandwich

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 540kcal

Ingredients

Egg Salad Sandwich

  • 2 cups Water
  • 4 Eggs
  • 2 TBSP Mayonnaise
  • 1 tsp Dijon mustard optional
  • Salt to taste
  • Black pepper to taste
  • 4 slices Sourdough bread
  • 1 cup Baby spinach
  • 4 slices Tomato
  • ¼ cup Red onion thinly sliced

Apple Slices and Cheese

  • 1 Apple sliced
  • 2 oz Your choice of cheese sliced

Lemon Mint Sparkling Water

  • 4 slices Lemon
  • 8 leaves Fresh mint
  • 16 oz Sparkling water
  • Ice cubes optional
US Customary - Metric

Instructions

  • Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat. Cook for 8 minutes. Drain and cool under cold running water, then peel.
  • Chop the peeled eggs and transfer to a bowl. Add mayonnaise, Dijon mustard (if using), salt, and black pepper. Mix until well combined to form the egg salad.
  • Toast the sourdough bread until lightly crisp.
  • Layer the toasted bread with spinach, tomato, egg salad, and red onion. Close the sandwiches.
  • Combine sparkling water, lemon slices, fresh mint. Add ice cubes if desired and stir gently.
  • Serve the egg salad sandwich with apple slices and cheese alongside the mint lemon sparkling water.

Nutrition

Calories: 540kcal | Carbohydrates: 46g | Protein: 26g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 364mg | Sodium: 724mg | Potassium: 570mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2405IU | Vitamin C: 25mg | Calcium: 377mg | Iron: 4mg

Egg Salad Sandwich

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 540 kcal

Ingredients
 
 

Egg Salad Sandwich

  • 2 cups Water
  • 4 Eggs
  • 2 TBSP Mayonnaise
  • 1 tsp Dijon mustard optional
  • Salt to taste
  • Black pepper to taste
  • 4 slices Sourdough bread
  • 1 cup Baby spinach
  • 4 slices Tomato
  • ¼ cup Red onion thinly sliced

Apple Slices and Cheese

  • 1 Apple sliced
  • 2 oz Your choice of cheese sliced

Lemon Mint Sparkling Water

  • 4 slices Lemon
  • 8 leaves Fresh mint
  • 16 oz Sparkling water
  • Ice cubes optional

Instructions
 

  • Place the eggs in a pot and cover with water. Bring to a boil over medium-high heat. Cook for 8 minutes. Drain and cool under cold running water, then peel.
  • Chop the peeled eggs and transfer to a bowl. Add mayonnaise, Dijon mustard (if using), salt, and black pepper. Mix until well combined to form the egg salad.
  • Toast the sourdough bread until lightly crisp.
  • Layer the toasted bread with spinach, tomato, egg salad, and red onion. Close the sandwiches.
  • Combine sparkling water, lemon slices, fresh mint. Add ice cubes if desired and stir gently.
  • Serve the egg salad sandwich with apple slices and cheese alongside the mint lemon sparkling water.

Nutrition

Calories: 540kcalCarbohydrates: 46gProtein: 26gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 364mgSodium: 724mgPotassium: 570mgFiber: 6gSugar: 16gVitamin A: 2405IUVitamin C: 25mgCalcium: 377mgIron: 4mg
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