Egg salad sandwich


Lunch today, June 19, 2016
Nice for a sandwich, not may favourite recipe, but you can eat it.
2 sandwichs

  • 2 eggs
  • 2 Tbsp. mayonnaise + some
  • ½ teaspoon mustard
  • 2 teaspoons dill relish {We never buy relish, so I just chop up two large dill pickle slices into tiny pieces}
  • 4 slices bread

1) Scramble your eggs over low heat so as not to dry them out. Once fully cooked, combine eggs, 2 Tbsp. mayonnaise, mustard and relish in a small bowl, mixing well. Toast your bread and lightly spread some mayonnaise on one side of two pieces. Place half of your egg mixture on one of the slices and top with a non-mayo slice. Serve warm.

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