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Egg Salad Sandwich

Prep Time 15 minutes
Cook Time 15 minutes
cooling 5 minutes
Servings 2 servings
Calories 630kcal

Ingredients

Sandwich

  • 4 Eggs
  • 4 slices Sourdough bread lightly toasted
  • 2 TBSP Mayonnaise use as needed
  • 1 tsp Fresh tarragon chopped (to taste)
  • 2 tsp Dijon mustard
  • Salt
  • Black pepper
  • 4 slices Tomato
  • 1/4 cup Red onion sliced thin or shaved thin
  • 1 cup Baby spinach
  • 2 Pickle spears
  • 2 oz Potato chips

Beverage

  • 16 oz Lemonade cold
US Customary - Metric

Instructions

  • Add the eggs to a saucepan and fill it with cold water. Bring water to a boil and once the boiling point is reached, boil for 8 minutes.
  • Prep the ingredients per the instructions above.
  • Take the eggs out of the water and run them under cold water to cool them.
  • Lightly toast the bread.
  • Peel the eggs, chop and add them to a bowl. Mix in mayo, using more or less as needed for a creamy consistency, and tarragon (add the desired amount to taste), mustard, and season with salt and pepper to taste.
  • Layer the bread with tomato, egg salad, onion, and spinach.
  • Cut in half and serve with pickles, chips, and lemonade.

Nutrition

Calories: 630kcal | Carbohydrates: 45g | Protein: 23g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 348mg | Sodium: 1311mg | Potassium: 751mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2019IU | Vitamin C: 12mg | Calcium: 179mg | Iron: 5mg