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
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.
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.
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