Photo: Anna Pelzer
Egg Salad Sandwich (the only one I'll eat)
8 ingredients
openrecipes
The egg salad sandwich recipe I turn to multiple times a week. Light on the mayo, with good quality eggs, chopped celery, and a sprinkling of chives on thinly sliced whole grain bread.
Estimated Nutrition (whole recipe, rough)
663
Calories
38g
Protein
8g
Fat
109g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large eggs
- 1-2 tablespoons mayonnaise (or Greek yogurt)
- Salt and pepper
- A tiny squeeze of lemon juice
- 2 stalks celery, washed and chopped
- 1/2 bunch chives, chopped
- 2 small handfuls of lettuce
- 8 slices of whole grain bread, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes