Egg Salad Sandwich

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Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 831kcal

Ingredients

Egg Salad Sandwich

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

Carrots and Hummus

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

Watermelon

  • 2 slices Watermelon

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • 1/4 tsp Vanilla extract
  • 2 cups Milk whole or plant-based
  • 1 cup Water
  • Ice cubes optional, 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, dill, salt, and black pepper to make the egg salad.
  • Assemble each sandwich by layering spinach, tomato slices, red onion, and a scoop of egg salad on a slice of bread. Top with the second slice of bread and cut in half.
  • In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency with more milk or ice as desired.
  • Serve the sandwiches with carrots, hummus, watermelon, and banana milk.

Nutrition

Calories: 831kcal | Carbohydrates: 99g | Protein: 34g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 363mg | Sodium: 874mg | Potassium: 1688mg | Fiber: 11g | Sugar: 51g | Vitamin A: 15116IU | Vitamin C: 44mg | Calcium: 524mg | Iron: 7mg

Egg Salad Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Servings 2
Calories 831 kcal

Ingredients
 
 

Egg Salad Sandwich

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

Carrots and Hummus

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

Watermelon

  • 2 slices Watermelon

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • 1/4 tsp Vanilla extract
  • 2 cups Milk whole or plant-based
  • 1 cup Water
  • Ice cubes optional, 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, dill, salt, and black pepper to make the egg salad.
  • Assemble each sandwich by layering spinach, tomato slices, red onion, and a scoop of egg salad on a slice of bread. Top with the second slice of bread and cut in half.
  • In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency with more milk or ice as desired.
  • Serve the sandwiches with carrots, hummus, watermelon, and banana milk.

Nutrition

Calories: 831kcalCarbohydrates: 99gProtein: 34gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 363mgSodium: 874mgPotassium: 1688mgFiber: 11gSugar: 51gVitamin A: 15116IUVitamin C: 44mgCalcium: 524mgIron: 7mg
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