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Egg Salad Sandwich

Prep Time 15 minutes
Cook Time 15 minutes
cooling 5 minutes
Servings 2 servings
Calories 423kcal

Ingredients

  • 4 Eggs
  • 4 slices Sourdough bread lightly toasted
  • 1 tbsp Mayonnaise use as needed
  • 1/2 tsp Fresh dill minced, or more if needed
  • 1/2 tsp Dijon mustard
  • 1 cup Baby spinach
  • 4 slices Tomato
  • 2 Pickle spears
  • 1 oz Potato chips
US Customary - Metric

Instructions

  • Add the eggs to a saucepan and fill with cold water. Bring water to a boil and once boiling point is reached, boil for 6 minutes. Take the eggs out of the water and run under cold water to cool.
  • Lightly toast the bread.
  • Peel the eggs, chop and add them to a bowl. Add mayonnaise, dill, and mustard. Then season with salt and pepper to taste and mix well. Add more mayo if needed.
  • Layer the bread with spinach, tomato seasoned with salt and pepper, egg salad.
  • Cut in half and serve with pickles and chips.

Notes

Pro Tip: Depending upon your appetite make 1/2 sandwich with the soup

Nutrition

Calories: 423kcal | Carbohydrates: 40g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 1126mg | Potassium: 731mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2459IU | Vitamin C: 15mg | Calcium: 179mg | Iron: 5mg