Egg Salad (Sandwich Filling) |
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Prep Time: 1 Minutes Cook Time: 13 Minutes |
Ready In: 14 Minutes Servings: 1 |
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I'm on a sandwich making craze, and this is something good that came out of it. Ingredients:
2 eggs |
1 teaspoon light mayonnaise |
1 teaspoon honey mustard |
1/2 tomato, sliced |
3 leaves lettuce |
salt and pepper, to taste |
2 slices bread |
Directions:
1. Gently place the eggs in a small pot of warm water (make sure the water covers the egg!) and bring to a boil for about 13 minutes.
2. Drain, and submerge into ice-cold water to stop the cooking process.
3. Peel the eggs and remove the yolk from one of them. Dice the remaining eggs or mash slightly with a fork.
4. (Here I cheated and put them in the freezer for about 2 minutes so that it would cool down rapidly.
5. Add mayonnaise, mustard, salt and pepper (to taste) to eggs. Mash with a fork until desired texture - I like mine slightly chunky.
6. On one slice of bread, spread about 1/3 of egg mixture.
7. Top with a leaf of lettuce, then a slice of tomato.
8. Continue until all filling is used up.
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