Herbed Egg Salad Sandwich
Nutrition per serving
Protein per 100 kcal: 4.3g · Energy from macros: 17% protein / 36% carbs / 47% fat
Ingredients
- 4 large eggs
- 4 slices whole-grain bread
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh chives, chopped
- 1 celery stalk, finely diced
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 lettuce leaves
- 1 medium tomato, sliced
Instructions
Place the eggs in a saucepan, cover with cold water, bring to a boil, then remove from the heat, cover and leave for 10 minutes.
Drain the eggs, cool them under cold running water, then peel and chop them roughly.
Stir the mayonnaise, Dijon mustard, lemon juice, dill and chives together in a large bowl.
Fold in the chopped eggs and diced celery, then season with salt and black pepper.
Lay a lettuce leaf and tomato slices on two slices of bread, then pile the egg salad on top.
Close with the remaining bread, cut each sandwich in half, and serve right away.
This herbed egg salad sandwich is a creamy, satisfying lunch — chopped boiled eggs folded with mayonnaise, mustard, fresh dill and chives, piled onto whole-grain bread with lettuce and tomato, ready in about 25 minutes. The eggs bring protein, the herbs keep it fresh, and the whole-grain bread adds fibre. About 420 calories and 18g of protein per serving. Find more healthy ideas at https://nutricounter.net/tools/nutrition.
