Ingredients
Egg Salad Sandwich
- 4 Eggs
- 4 slices Sourdough bread lightly toasted
- 2 TBSP Mayonnaise use 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 or shaved thin
- 2 oz Potato chips
- 2 Pickle spears
Homemade Lemonade
- 1/2 cup Lemon juice fresh squeezed
- 20 oz Water
- 2 TBSP Sugar use to taste
- Ice cubes
Instructions
- Add the eggs to a saucepan and fill it with cold water. Bring water to a boil, and boil eggs for 8 minutes (it's helpful to set a timer).
- Toast the bread until lightly golden brown and crisp.
- Take the eggs out of the water and run them under cold water to cool them.
- Peel the eggs, chop, and add them to a bowl. Mix in mayo as needed for a creamy consistency and season with dill, salt, and pepper to taste.
- Layer spinach, tomato, onion, and egg salad on bread.
- Mix the ingredients for the homemade lemonade.
- Serve: Cut the sandwich in half and enjoy with chips, pickle, and lemonade.
Nutrition
Calories: 608kcal | Carbohydrates: 63g | Protein: 21g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 1183mg | Potassium: 899mg | Fiber: 5g | Sugar: 20g | Vitamin A: 2468IU | Vitamin C: 43mg | Calcium: 195mg | Iron: 5mg
Egg Salad Sandwich
Ingredients
Egg Salad Sandwich
- 4 Eggs
- 4 slices Sourdough bread lightly toasted
- 2 TBSP Mayonnaise use 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 or shaved thin
- 2 oz Potato chips
- 2 Pickle spears
Homemade Lemonade
- 1/2 cup Lemon juice fresh squeezed
- 20 oz Water
- 2 TBSP Sugar use to taste
- Ice cubes
Instructions
- Add the eggs to a saucepan and fill it with cold water. Bring water to a boil, and boil eggs for 8 minutes (it's helpful to set a timer).
- Toast the bread until lightly golden brown and crisp.
- Take the eggs out of the water and run them under cold water to cool them.
- Peel the eggs, chop, and add them to a bowl. Mix in mayo as needed for a creamy consistency and season with dill, salt, and pepper to taste.
- Layer spinach, tomato, onion, and egg salad on bread.
- Mix the ingredients for the homemade lemonade.
- Serve: Cut the sandwich in half and enjoy with chips, pickle, and lemonade.
Nutrition
Calories: 608kcalCarbohydrates: 63gProtein: 21gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 333mgSodium: 1183mgPotassium: 899mgFiber: 5gSugar: 20gVitamin A: 2468IUVitamin C: 43mgCalcium: 195mgIron: 5mg
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