Egg Salad Sandwich

Ingredients

  • 4 Eggs

  • 2 tbsps Mayonnaise

  • 1/8 tsp Turmeric (ground)

  • Sea Salt & Black Pepper (to taste)

  • 7 ozs Sourdough Bread (toasted)

  • 3 tbsps Sunflower Sprouts (optional)

Directions

  1. In a medium-sized pot add the eggs and cover with water. Bring to a boil, and then turn off the heat and remove from heat. Cover and let stand for 10 minutes.

  2. Remove the eggs and let cool, then peel and add to a bowl. Add the mayonnaise, turmeric, salt, and pepper. Mash with a fork to desired consistency.

  3. Add egg salad to a slice of sourdough and top with sprouts and then the other slice of sourdough. Slice and enjoy!

Notes

  • Leftovers

    • Refrigerate the egg salad for up to three days. Toast the bread fresh for best results.

  • Gluten-Free

    • Use a gluten free bread.

  • More Flavor

    • Add a pinch of cayenne.

  • Additional Toppings

    • Add chives or chopped red onion.

  • No Sprouts

    • Omit or replace with lettuce.

  • Sourdough Bread

    • One slice of sourdough bread is equal to approximately 1 3/4 oz or 50 grams.


Nutrition Facts

Makes 2 Servings

Nutrients per serving: Calories: 490 | Protein: 22 grams | Fiber: 2 grams | Carbohydrates: 49 grams | Fat: 20 grams | Sugar: 0 grams

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