Egg Salad Sandwich

This egg salad sandwich features creamy, seasoned eggs nestled between slices of soft, fresh bread, making it a perfect vegetarian lunch option. With a hint of tanginess from the mustard and a crunch from celery, this dish is both satisfying and flavorful.

Ingredients

• 4 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh chives, chopped
• 1/4 cup celery, finely diced
• Salt - to taste
• Pepper - to taste
• 4 slices whole grain bread
• Lettuce leaves - for garnish

Steps

1. Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat.
2. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 10-12 minutes.
3. After the time is up, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
4. Peel the cooled eggs and chop them into small pieces.
5. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chives, celery, salt, and pepper. Mix until well combined.
6. Toast the slices of whole grain bread if desired.
7. Spread the egg salad mixture evenly on two slices of bread and top with lettuce leaves.
8. Place the remaining slices of bread on top to create sandwiches and cut in half before serving.

Nutrition

• Calories: 350
• Protein: 16 g
• Carbs: 32 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 370 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Contains healthy fats from mayonnaise and eggs, aiding in nutrient absorption.

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