Egg Salad Sandwich
I woke up at 5am today and as I pulled back the curtains to let the sun in, my tummy started rumbling. It's Breakfast Time! Hubby said he'd wake up early to make eggs, clearly that's not happening. Having eggs on my mind, I peered through my fridge for things I could make for breakfast. An Egg Salad Sandwich! Here is my healthier version of an Open Faced Egg Salad Sandwich. I am sure it's somewhere on the net but It's 5am, gimme a break.
....serves 2
Ingredients
- 4 Eggs
- 1 Celery Stalk, finely chopped
- 1/2 cup Cherry Tomatoes, quartered
- 1/4 Red Onion, minced
- 2 tbsp Plain Yogurt
- 1 tbsp low fat Mayonnaise
- 1/2 lemon, juiced
- 1/2 tsp Dijon Provencal Herb Mustard
- 2 sliced of Whole Wheat Oat Bread
- Dill, salt, pepper, per taste
Directions
- Place eggs in sauce pan covered with water and boil for about 10min. Drain and rise under cold water. Set aside to cool.
- Wash and dry produce. Quarter tomatoes, minced red onion, finely chop celery
- In a medium bowl, mix together mayo, yogurt, lemon juice and mustard. Add, onion, celery, tomato. Add as little or as much chopped dill as you want. Combine together and season with salt and pepper.
- Spread over 2 pieces of bread to make an open faced sandwich.
*** Note: I like my egg salad served cold. After mixing ingredients together refrigerate for up to 30min before serving.
