| Egg Salad Sandwich |
Servings: 2 sandwiches
Ingredients:
| • Whole grain bread | 4 slices | |
| • Lettuce | 2 leaves | |
| • Eggs | 3 | |
| • Mayonnaise | 2 Tbsp | |
| • Mustard, prepared | ½ tsp | |
| • Relish | ½ tsp (optional) | |
| • Green onion | pinch of fresh chopped | |
| • Salt & Pepper | to taste, use shakers | |
| Reverse Columns | ||
Directions:
- In advance, hard boil some eggs and keep them in the refrigerator to cool.
- If you have an egg slicer, you can slice the egg one way then turn it 90 degrees and slice it again. Otherwise just dice the eggs with a knife.
- Mix all ingredients in a bowl.
- Divide the mix equally between two sandwiches. Placing the lettuce leaf on the bottom will reduce the egg spillover when you bite down.
Notes:
Boston, Green leaf or Red Leaf lettuce are best since they are the most tender. Serve with a soup that has vegetables in it.
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