Egg Sandwich

Ingredients

• 4 Eggs (hard-boiled and peeled)
• 3 tbsp Mayonnaise
• 1 tsp Mustard (Dijon or yellow)
• 1 tbsp Chives (freshly chopped)
• Salt (to taste)
• Black Pepper (to taste)
• 4 slice Bread (toasted; sourdough or white bread)
• 1 tbsp Butter (for toasting the bread)

Steps

1. 1

   Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath to cool completely before peeling.

2. 2

   Finely chop the hard-boiled eggs or mash them in a medium-sized mixing bowl using a fork.

3. 3

   Add the mayonnaise, mustard, and chopped chives to the eggs.

4. 4

   Season the mixture with salt and black pepper to taste. Stir until the ingredients are well combined and creamy.

5. 5

   Heat a skillet over medium heat and melt the butter. Toast the bread slices until golden brown on both sides.

6. 6

   Spread a generous amount of the egg salad onto two slices of the toasted bread.

7. 7

   Top with the remaining bread slices, cut diagonally, and serve immediately.

Notes

For extra crunch, you can add finely diced celery or red onion to the egg salad. If you prefer a lighter version, substitute half of the mayonnaise with Greek yogurt.

Nutrition per serving

• sandwich
• breakfast
• lunch
• vegetarian
• eggs
• quick-meals