Filter
Reset
Sort ByRelevance
Edanielley
Egg salad sandwich
Sanwich with home-made egg salad with yoghurt mayonnaise, mustard and chives.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the eggs to a boil and let the eggs boil for 6 minutes.
-
Remove the pan from the heat and rinse the eggs under cold running water. Peel the eggs and cut into small pieces.
-
Put the yoghurt mayonnaise and mustard in a bowl and mix. Sprinkle a little pepper and salt. Stir in the pieces of egg.
-
Spread the egg salad on the slices of brown bread. Slice the chives and sprinkle over the slices of bread.
-
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.
Blogs that might be interesting
-
10 minLunchcottage cheese, dill, floor tiger white, smoked salmon, wafer-thin slices of fennel,salmon toast with cottage cheese
-
20 minLunchgiant shrimp, olive oil, baby romaine lettuce, avocado, Cherry tomatoes, cucumber, bunch onions, basil, Greek yoghurt, Ketchup, Worcestershire sauce, lemon, extra virgin olive oil, paprika,cool shrimp cocktail
-
25 minLunchgreen asparagus tips, salt, quail eggs, Ardennes ham, gorgonzola (cheese), creme fraiche, basil,green asparagus tips with ham and quail egg
-
30 minLunchQuinoa, deep-frozen garden beans, broad bean, radishes, lemon, avocado, fresh ginger, olive oil, cumin powder (djinten), cayenne pepper, chilli pepper flakes, Red pepper, garlic,quinoa salad with avocado and broad beans
Nutrition
280Calories
Sodium0% DV1.810mg
Fat14% DV9g
Protein28% DV14g
Carbs11% DV33g
Fiber28% DV7g
Loved it