Ingredients
Egg Salad Sandwich on Sourdough with Tomato, Spinach and Onion
- 4 Eggs
- Water for boiling
- 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
- 1 oz Your choice of block cheese such as gorgonzola or jarlsberg
Mint Lemon Sparkling
- 4 slices Lemon
- 16 oz Sparkling water
- 8 leaves Fresh mint
- Ice cubes optional
Instructions
- Prepare the ingredients as instructed.
- Place the eggs in a pot and cover with water by about 1 inch. Bring to a boil over medium-high heat. 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 (if using), salt, and black pepper. Mix until well combined.
- 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, and mint. Add ice cubes if desired.
- Serve the sandwich with apple slices and cheese alongside mint lemon sparkling water.
Nutrition
Calories: 507kcal | Carbohydrates: 46g | Protein: 22g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 347mg | Sodium: 663mg | Potassium: 581mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2547IU | Vitamin C: 25mg | Calcium: 268mg | Iron: 4mg
Egg Salad Sandwich
Ingredients
Egg Salad Sandwich on Sourdough with Tomato, Spinach and Onion
- 4 Eggs
- Water for boiling
- 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
- 1 oz Your choice of block cheese such as gorgonzola or jarlsberg
Mint Lemon Sparkling
- 4 slices Lemon
- 16 oz Sparkling water
- 8 leaves Fresh mint
- Ice cubes optional
Instructions
- Prepare the ingredients as instructed.
- Place the eggs in a pot and cover with water by about 1 inch. Bring to a boil over medium-high heat. 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 (if using), salt, and black pepper. Mix until well combined.
- 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, and mint. Add ice cubes if desired.
- Serve the sandwich with apple slices and cheese alongside mint lemon sparkling water.
Nutrition
Calories: 507kcalCarbohydrates: 46gProtein: 22gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 347mgSodium: 663mgPotassium: 581mgFiber: 6gSugar: 16gVitamin A: 2547IUVitamin C: 25mgCalcium: 268mgIron: 4mg
Tried this recipe?Let us know how it was!