Egg Salad Sandwich Fast2eat

Egg Salad Sandwich Fast2eat

This Egg Salad Sandwich is perfect for a picnic, breakfast, an afternoon tea or any lunchbox.

It is a great way to ensure that your children are having a wholesome meal. This sandwich recipe is super-tasty and filled with nutrition as well as eggs are known to be a rich source of protein, vitamins and minerals, and unlike other sources of protein eggs are comparatively inexpensive. There is no denying the fact that eggs should be eaten by people of all ages, thus making this sandwich recipe fit for everyone.

Pair these sandwiches with some tea, coffee or just a glass of cold juice.

Just follow these simple steps and prepare these sandwiches at home using one of the Fast2eat Breads recipes, and enjoy!

Egg Salad Sandwich Fast2eat
Prep Time: 5 minutes
Cook Time: 12 minutes
Wait Time: 30 minutes
Total Time: 47 minutes
This is an easy-to-make Fast and delicious classic sandwich. I love the combination of Egg, mayonnaise, Dijon and oregano! It gives a delicious creamy taste.
Servings: 4 Sandwiches

Ingredients

  • 4 Egg - hard-cooked, cooled, peeled and coarsely chopped
  • 1/4 cup Mayonnaise
  • 1 tsp Dijon mustard
  • Oregano - optional to taste
  • Salt - optional to taste
  • Black pepper - optional to taste
  • 8 slices Bread - white, whole wheat, brown or multigrain

Instructions

  • Put the eggs in a medium saucepan and pour water till it covers the eggs. Bring it to boil over high heat and once boiling, reduce the heat and cook for 12 minutes on medium heat (12 minutes for large eggs 9 minutes for small/medium eggs; 15 minutes for extra-large).
  • When the timer is up remove the eggs and transfer them directly into the ice water bath to stop cooking. Stick the bowl into the fridge and let it sit for at least a half hour.
  • Let cool completely and peel the egg shells.
  • Transfer the peeled eggs in a bowl and mash with a fork. Try to mash egg whites into small, same-size pieces.
  • Add mayonnaise and Dijon mustard and mix until well combined. Season as desired (I just add oregano); stir gently to combine.
  • Evenly distribute the egg salad on one side of each bread slice. Put the other slice of bread on top.
  • Cut the sandwich in half and it’s ready to serve.
  • Serve pure or with greens and or sliced tomatoes.
  • Serve immediately or cover and refrigerate.

Notes

You can make the filling the day before. Leave in a bowl in the fridge until ready to use.
Variations:
Other optional mix-ins variations may include parsley, chives or green onions, basil, dill, garlic powder, paprika, walnut pieces, dried tomatoes, onions, ham, Honey-Dijon mustard, alfalfa sprouts, olives and capers.
This classic egg salad is delicious served between two slices of bread (white, whole wheat, brown or multigrain pumpernickel, pita bread or even tortillas) but it can also be served in a lettuce cup for a low carb/keto lunch.
Instead of spreading with mayonnaise, use butter, margarine, or pesto.
To increase the taste of this sandwich recipe, you can add greens and/or vegetables of your choice.
Is egg healthy?
The science is clear that up to 3 whole eggs per day are perfectly safe for healthy people. Eggs consistently raise HDL (the “good”) cholesterol. For 70% of people, there is no increase in total or LDL cholesterol.
If you enjoy eating eggs you may worry about harming your heart. Don't stress. If you're healthy, you can eat eggs guilt-free. With about 70 calories in one large egg, they're a great source of protein that helps stabilize blood sugar levels and provides structure to the body.
Course : Appetizer, Breakfast, Breakfast & Brunch, Snack
Cuisine : American, Brazilian, Canadian
Keyword : 5 Minutes, Appetizer, Dijon, dip, Easy, easy-to-prepare, Fast, Healthy, Keto, Make-ahead, Party, Quick, quick tasty appetizer, Snack, Spread

Nutrition

Calories: 310kcal | Carbohydrates: 28g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 456mg | Potassium: 163mg | Fiber: 2g | Sugar: 4g | Vitamin A: 238IU | Calcium: 102mg | Iron: 3mg
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