Simple Egg Salad Sandwich
6 HARD-BOILED EGGS, peeled 1/4 cup mayonnaise 1 Tbsp. fresh lemon juice 1 Tbsp. yellow mustard 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup finely chopped celery 1/4 cup thinly sliced green onions 8 slices rustic wheat bread 4 lettuce leaves
Yields: 4 sandwiches
- Nutritional Information
Excellent Source: Protein, Vitamin A, Folate and Choline
Good Source: Dietary Fiber, Vitamin D, Calcium and Iron
Total Fat: 15 g
Saturated fat: 4 g
Polyunsaturated fat: 5 g
Monounsaturated fat: 5 g
Cholesterol: 284 mg
Sodium: 697 mg
Carbohydrates: 35 g
Dietary Fiber: 3 g
Protein: 16 g
Vitamin A: 1005.7 IU
Vitamin D: 65.8 IU
Folate: 99.7 mcg
Calcium: 133 mg
Iron: 3.4 mg
Choline: 236.4 mg
CHOP eggs. MIX mayonnaise, lemon juice, mustard, salt and pepper in medium bowl. ADD chopped eggs, celery and green onions; mix well. REFRIGERATE, covered, to blend flavors.(Makes about 2 cups egg salad.)
SERVE on wheat bread with lettuce leaves.
Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
Super versatile, this classic egg salad is delicious served between two slices of toasted rustic wheat bread, stuffed into small tomatoes for an easy appetizer, or served in a lettuce cup for a low carb lunch.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.