Anyone who knows me, probably knows that I love sandwiches. Putting a bunch of ingredients between two pieces of bread, what’s better than that? And there are so many varieties! Anyway, enough of that. I want to share with you a healthy sandwich option that’s mighty tasty. It’s really my take on egg salad.
First, eggs are a great source of protein and a great vegetarian option. While eggs are very filling, the yokes provide some flavor, they also provide fat and cholesterol. Egg whites alone aren’t too exciting so I suggest using half egg whites and half whole eggs when cooking. Eggs are just so versatile. I’m going to sound like Bubba from Forest Gump but eggs are great fried, scrambled, as omelettes, on breakfast sandwiches, in quiches, in frittatas, as a topping on salad, as a souffles and of course, as egg salad! Eggs are a cheap source of protein too, compared to meat.
So the first step in creating my (and any) egg salad sandwich is hard boiling eggs. To do this, add eggs to a pot and add cold water. Then you should put the pot on the stove and bring to a boil over medium heat. Take the pot off the heat when the eggs have been boiling for about 8 minutes. The whole process takes about 12-15 minutes. Putting the eggs in boiling water will cause them to crack so be sure to add the eggs before boiling water. Once the eggs are done, dump out the warm water and add cold water to the pot for a few minutes to allow the eggs to cool. Peeling the egg shells off of the eggs while they are warm is much easier than peeling cold eggs.
Once you peel the eggs, here are the steps to creating my Garden Egg Salad Sandwiches for two:
Garden Egg Salad Sandwiches
4 hard boiled eggs – two with yolks removed
2 tsp. light mayo
1 tsp. dijon mustard
4 slices whole wheat bread
1/2 cup raw spinach leaves
1 cup. sprouts, any variety
4 tomato slices
black pepper, to taste
1. Add eggs to a bowl and mash eggs with fork until the eggs are in bite size peices.
2. Add light mayo, mustard and dash of pepper to the bowl and mix well.
3. Top two slices of bread with spinach, two slices of tomato each and a half cup of sprouts.
4. Top the other two slices of bread with egg salad and combine each side of the sandwich.
What’s your favorite egg dish??