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Ingredients
| eggs: 2 |
| lite mayonnaise: 1 tsp |
| honey mustard: 1 tsp |
| red tomatoes: 1/2 (sliced) |
| iceberg lettuce heads: 3 leaves |
| salt (to taste) |
| black pepper (to taste) |
| white bread: 2 slices |
Egg Salad (Sandwich Filling)
Credit: Food.com
User rating:
-
Prep Time
1 min -
Cook Time
13 min -
Servings
1 serving(s)
Tags
- 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.
- Drain, and submerge into ice-cold water to stop the cooking process.
- Peel the eggs and remove the yolk from one of them. Dice the remaining eggs or mash slightly with a fork.
- (Here I cheated and put them in the freezer for about 2 minutes so that it would cool down rapidly.
- Add mayonnaise, mustard, salt and pepper (to taste) to eggs. Mash with a fork until desired texture - I like mine slightly chunky.
- On one slice of bread, spread about 1/3 of egg mixture.
- Top with a leaf of lettuce, then a slice of tomato.
- Continue until all filling is used up.