Ingredients
Egg Salad Sandwich
- 4 Eggs
- Water for boiling
- 2 TBSP Mayonnaise
- 1 tsp Dijon mustard
- 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
- 1.5 oz Your choice of block cheese sliced
Mint Lemon Sparkling Water
- 16 oz Sparkling water
- 4 slices Lemon
- 8 leaves Fresh mint
- Ice cubes optional
Instructions
- Prep all ingredients per the instructions above.
- Place the eggs in a pot and cover with water by about 1 inch. Bring to a boil over medium-high heat. Once boiling, cook for 8 minutes. Drain and cool under cold running water. Peel once cool enough to handle.
- Chop the peeled eggs and transfer to a bowl. Add mayonnaise, Dijon mustard, salt, and black pepper. Mix until well combined.
- Toast the sourdough bread until lightly crisp.
- Layer the toasted bread with spinach, tomato slices, egg salad, and red onion. Close the sandwiches. Cut in half.
- Combine sparkling water, lemon slices, and fresh mint. Stir gently to combine. Add ice cubes if desired.
- Serve the sandwich with apple slices and cheese alongside mint lemon sparkling water.
Nutrition
Calories: 535kcal | Carbohydrates: 46g | Protein: 24g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 355mg | Sodium: 710mg | Potassium: 587mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2618IU | Vitamin C: 25mg | Calcium: 318mg | Iron: 4mg
Egg Salad Sandwich
Ingredients
Egg Salad Sandwich
- 4 Eggs
- Water for boiling
- 2 TBSP Mayonnaise
- 1 tsp Dijon mustard
- 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
- 1.5 oz Your choice of block cheese sliced
Mint Lemon Sparkling Water
- 16 oz Sparkling water
- 4 slices Lemon
- 8 leaves Fresh mint
- Ice cubes optional
Instructions
- Prep all ingredients per the instructions above.
- Place the eggs in a pot and cover with water by about 1 inch. Bring to a boil over medium-high heat. Once boiling, cook for 8 minutes. Drain and cool under cold running water. Peel once cool enough to handle.
- Chop the peeled eggs and transfer to a bowl. Add mayonnaise, Dijon mustard, salt, and black pepper. Mix until well combined.
- Toast the sourdough bread until lightly crisp.
- Layer the toasted bread with spinach, tomato slices, egg salad, and red onion. Close the sandwiches. Cut in half.
- Combine sparkling water, lemon slices, and fresh mint. Stir gently to combine. Add ice cubes if desired.
- Serve the sandwich with apple slices and cheese alongside mint lemon sparkling water.
Nutrition
Calories: 535kcalCarbohydrates: 46gProtein: 24gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 355mgSodium: 710mgPotassium: 587mgFiber: 6gSugar: 16gVitamin A: 2618IUVitamin C: 25mgCalcium: 318mgIron: 4mg
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