Name: Egg Salad Sandwich
Prep time: 20 min
Cook time: 15 min
Ingredients: 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); 1 cup Carrots (peeled and cut into sticks, or baby carrots); 1/2 cup Hummus; 2 cups Watermelon (diced); 1 cup Water; 16 oz Sparkling water; 2 wedges Lime; Ice cubes (for serving)

Egg Salad Sandwich

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Prep Time: 20

Cook Time: 15

Servings:

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

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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