Egg Salad Sandwich
Recipes · Lunch · Recipe, Typed Supps
Boiled eggs, chopped rather than mashed, so it still has texture.
Allergens and patterns
Contains gluten, eggs. Fits: Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 3 eggs, hard-boiled (150g) Eggs — Nine minutes for a set yolk that is not chalky. Protein, choline and B12.
- 2 slices (80g) Wholemeal Bread — Fibre, and enough structure to hold a wet filling.
- 1 tbsp (15g) Mayonnaise — One tablespoon. Egg salad is where this quietly becomes three.
- snipped (5g) Chives — Sharpness through something very rich and soft.
Nutrition per serving
- Calories: 477 kcal
- Protein: 27.4g
- Carbohydrate: 33.2g
- of which sugars: 4.3g
- Fat: 24.8g
- of which saturated: 5g
- Fibre: 5.8g
- Sodium: 631.8mg
Method
- Boil the eggs for nine minutes, then cool them under cold water before peeling.
- Chop rather than mash — you want pieces, not paste.
- Fold through the mayonnaise and chives, season heavily, and build the sandwich.
Nutrients it supplies
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