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Edanielley
Egg salad sandwich
Sanwich with home-made egg salad with yoghurt mayonnaise, mustard and chives.
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Ingredients
Directions
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Bring the eggs to a boil and let the eggs boil for 6 minutes.
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Remove the pan from the heat and rinse the eggs under cold running water. Peel the eggs and cut into small pieces.
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Put the yoghurt mayonnaise and mustard in a bowl and mix. Sprinkle a little pepper and salt. Stir in the pieces of egg.
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Spread the egg salad on the slices of brown bread. Slice the chives and sprinkle over the slices of bread.
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Cut the tomato into slices and spread over the slices of bread. Then put the slices of brown bread on top and cut everything in half.
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Nutrition
280Calories
Sodium0% DV1.810mg
Fat14% DV9g
Protein28% DV14g
Carbs11% DV33g
Fiber28% DV7g
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