Tuesday, September 3, 2013

Egg salad sandwich

This is a quick breakfast recipe. Would take roughly half an hour from start to finish.

Serves: 2 sandwiches

Whole wheat bread - 4 slices
Eggs -  2
Green onions (spring onions) - 1 stalk, sliced finely. (can substitute with chives, dill or herbs of your choice)
Mayonnaise - 1 tbsp (or Greek yoghurt, I used half of each)
Dijon mustard - 1 tsp
Salt & Pepper to taste


Immerse the eggs in water and bring it to a boil. Take it off the stove and let sit in the hot water for 8-10 mins. Drain and peel off the shells. Chop the eggs into small chunks.
Add the sliced green onions, mayonnaise, yoghurt, dijon mustard, salt & pepper. Mix it all well. Now you have an egg salad.

Toast the whole wheat bread slices. Spread the egg salad on a slice and close with the other.

Optional add-ons: Fried shallots, bacon bits, crumbled feta, celery, dash of paprika, curry powder, lemon juice, chopped red onions, chopped apples, toasted pecans. The sky is your limit.
I also like to have it as a salad instead of a sandwich, because sometimes I feel the bread makes it too dry.
If you have lettuce leaves you can add a layer of lettuce to your sandwich as well. If you like tomato slices, go ahead! Enjoy!