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Egg Salad Sandwich

Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 507kcal

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
US Customary - Metric

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