Egg Salad Sandwich

• servings: 3 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

6 large eggs

1 teaspoon minced garlic

2 teaspoons cilantro (finely chopped)

2 teaspoons scallion (finely chopped)

¼ cup mayonnaise

1 teaspoon yellow mustard

¼ teaspoon salt (or to taste)

⅛ teaspoon black pepper

⅛ teaspoon paprika

sandwich bread of choice

Directions

Bring a pot of water to a boil. Gently lower the eggs into the boiling water with a spoon. Boil over high heat for 30 seconds, then cover tightly, reduce the heat to low, and simmer for 11 minutes.

Rinse the eggs under cold running water. Peel the eggs, and add to a medium bowl. Using a fork, mash the eggs into coarse chunks. If you like a finer texture in your egg salad, you can mash the eggs to a finer texture. We prefer it chunky! You can also dice the eggs if you like.

Set aside to let cool further while you prepare the garlic, cilantro, and scallions. Add the garlic and herbs to the eggs, along with the mayonnaise, yellow mustard, salt, pepper, and paprika. Taste and adjust seasonings to your liking.

Spread on lightly toasted sandwich bread, and serve. You can also top it with crunchy lettuce, watercress, microgreens, or some thinly sliced shallot if desired!

Nutrition

• Calories: 256 kcal
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.1 g
• Cholesterol: 335 mg
• Sodium: 456 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0.2 g
• Total Sugars: 1 g
• Protein: 11 g