French Style Egg Salad Sandwich Recipe
French Style Egg Salad Sandwiches are some of the easiest sandwiches in the world to make, especially if you have some hard boiled eggs sitting around in the fridge (like around Easter).
Ingredients
- 1 hard-boiled egg (large), peeled and chopped
- 1-2 Tbsp mayonnaise (to taste)
- 2 Tbsp chopped celery
- 1 Tbsp chopped green onion
- Curry powder (to taste)
- Salt and pepper (to taste)
- 1 leaf of lettuce
- 2 slices dark rye bread, toasted
Directions
- To make hard bubbled eggs, put a couple eggs in a pan, spread with no less than an inch of water, ideal 2 inches.
- Include a half teaspoon of vinegar and some salt to the water (if the shells split while heating up, the vinegar will help keep the egg in the shell).
- Spread the container and heat the water to the point of boiling.
- When the water starts to bubble, expel the container from warmth and let it sit, secured, for 12 minutes.
- Channel the water from the container, add icy water to cool the eggs, let sit two or three minutes longer.
- Concoction the cleaved egg a bit with a fork. Combine the cleaved hard-bubbled egg, mayonnaise, celery and onion.
- Sprinkle with salt and pepper and curry powder to taste. Blend with a spoon. Toast your bread cuts.
- Put a layer of lettuce on one cut of toasted bread, spread the egg blend on top of the lettuce, put another cut of toasted bread on top.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 151g | |
| Calories 387 | |
| Calories from Fat 213 | 55% |
| Total Fat 24.03g | 30% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 605mg | 25% |
| Potassium 223mg | 6% |
| Total Carbs 32.18g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.26g | 2% |
| Protein 11.2g | 18% |
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