Egg Salad Sandwich

  • Difficulty: Ultra Basic
  • 15 minutes
  • 2 servings

Make this egg salad sandwich whenever you feel the need for a protein boost. It’s a good choice for breakfast because it makes you feel fuller longer. We’ve combined the eggs with a sauce made with mayonnaise, lemon, and ginger and added some spring onion and radish to the equation. If you want to go for something lighter, just replace the mayonnaise with yogurt.

Ingredients Needed for Egg Salad Sandwich

3 eggs, boiled
3 tablespoons of mayonnaise
2 tablespoons of lemon juice
1 stem ginger, shredded
1 teaspoon salt
1 teaspoon pepper
1 spring onion, chopped
2 ounces of lettuce
4 radishes
0.5 celery stick
1 tablespoon fresh coriander
2 bread rolls

How to Cook Egg Salad Sandwich

  1. Boil the eggs. Put the eggs in a pan and cover them with cold water. The water level must be about 1 inch/2.5 cm over the eggs. Bring the water to a boil over high heat. From the moment the water begins to form bubbles, boil the eggs for 8 more minutes.
  2. Peel the boiled eggs by filling a small jar halfway with water, covering it and shaking it. Do this separately for each egg. Or just peel the eggs like you would normally do.
  3. Slice the eggs and add them to a bowl together with the mayonnaise, lemon juice, ginger, and spring onion. Add salt and pepper and mix, but be careful not to break the eggs.
  4. Make the sandwiches by placing lettuce leaves, egg salad, radish slices, chopped celery, and fresh coriander on the top of the bread rolls.

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