Sandwich with Egg Salad With Fresh Herbs
A protein-rich vegetarian egg salad sandwich with fresh herbs the whole family will love. It's easy to make and can be easily be taken to work or school.
Servings: 2
Calories: 271kcal
Ingredients
For egg salad:
- 1/4 cup spring onion chopped
- 1/4 cup fresh chives chopped
- 1/2 lime/lemon juice only (use less if using lemon)
- 3 egg hard boiled
- 1 tablespoon Dijon mustard
- 1 tablespoons plain unsweetened yogurt
- sea salt to taste
- black pepper to taste
For the sandwich:
- 1/2 cup tomato sliced
- 1/2 cup carrot grated
- 1/3 cup cucumber sliced
- 1 cup salad greens of your choice shredded (we used iceberg lettuce)
- 4 slices bread of your choice (GF if needed) (we used a sourdough baguette)
Instructions
- Bring water to a a boil and cook eggs for 8-10 minutes. Cool under running water.
- Combine all egg salad ingredients and mash (or use a small food processor) until well combined.
- Top bread slice or half of the baguette with egg spread, tomatoes, carrots, cucumbers, salad greens and remaining bread slice.