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Egg Salad Sandwich

Prep Time 12 minutes
Cook Time 10 minutes
Servings 2
Calories 529kcal

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
US Customary - Metric

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