Egg salad sandwich
540 cals, 25p, 26c, 36f (per meal)
3 medium (132g)
2 tbsp (30mL)
1/4 small (18g)
1 dash (0g)
1 dash (0g)
2 slice (64g)
1 dash (1g)
2 dash or 1 packet (1g)
1
Put the eggs in a small saucepan and fill it with water until eggs are covered.
2
Bring the water to a boil and continue boiling for 8 minutes.
3
Remove the saucepan from the stove and douse the eggs in cold water. Let them stand in the cold water until cool (~5 mins).
4
Peel the eggs and mash them together with the remaining ingredients besides the bread. If you prefer you can chop the eggs (instead of mashing them) before mixing them with everything else.
5
Spread the mixture on 1 slice of bread and top with the other.