Ingredients
Egg Salad Sandwiches
- 4 Eggs
- Water for boiling
- 2 TBSP Mayonnaise
- 1 tsp Dijon mustard (optional)
- Salt to taste
- Black pepper to taste
- 4 slices Tomato
- ¼ cup Red onion sliced thin
- 4 slices Your choice of bread
- 1 cup Romaine Lettuce leaves
Apple Slices
- 1 Apple sliced
Mint Lemonade
- 1 cup Lemon juice
- 2 TBSP Maple syrup to taste
- 2 cups Water
- 8 Fresh mint leaves
- Ice cubes optional
Instructions
- Prepare the ingredients as instructed above.
- Place the eggs in a pot and cover with cold water by about 1 inch. Bring to a full boil, cook for 8 minutes then drain. Cool eggs under cold running water, and peel once cool enough to handle.
- Chop peeled eggs and place in a bowl. Add mayonnaise, Dijon mustard (if using), salt, and black pepper; mix until well combined.
- Toast the bread. Layer with lettuce, tomato, egg salad and onion. Cut in half.
- Mix the ingredients for the lemonade until combined. Serve over ice if preferred.
- Serve egg salad sandwiches with apple slices and mint lemonade.
Nutrition
Calories: 529kcal | Carbohydrates: 67g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 529mg | Potassium: 713mg | Fiber: 7g | Sugar: 31g | Vitamin A: 3211IU | Vitamin C: 63mg | Calcium: 191mg | Iron: 4mg
Egg Salad Sandwich
Ingredients
Egg Salad Sandwiches
- 4 Eggs
- Water for boiling
- 2 TBSP Mayonnaise
- 1 tsp Dijon mustard (optional)
- Salt to taste
- Black pepper to taste
- 4 slices Tomato
- ¼ cup Red onion sliced thin
- 4 slices Your choice of bread
- 1 cup Romaine Lettuce leaves
Apple Slices
- 1 Apple sliced
Mint Lemonade
- 1 cup Lemon juice
- 2 TBSP Maple syrup to taste
- 2 cups Water
- 8 Fresh mint leaves
- Ice cubes optional
Instructions
- Prepare the ingredients as instructed above.
- Place the eggs in a pot and cover with cold water by about 1 inch. Bring to a full boil, cook for 8 minutes then drain. Cool eggs under cold running water, and peel once cool enough to handle.
- Chop peeled eggs and place in a bowl. Add mayonnaise, Dijon mustard (if using), salt, and black pepper; mix until well combined.
- Toast the bread. Layer with lettuce, tomato, egg salad and onion. Cut in half.
- Mix the ingredients for the lemonade until combined. Serve over ice if preferred.
- Serve egg salad sandwiches with apple slices and mint lemonade.
Nutrition
Calories: 529kcalCarbohydrates: 67gProtein: 19gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 333mgSodium: 529mgPotassium: 713mgFiber: 7gSugar: 31gVitamin A: 3211IUVitamin C: 63mgCalcium: 191mgIron: 4mg
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