Egg Salad Sandwich

Ingredients

• 4 Eggs

• 2 tbsps Mayonnaise

• 1/8 tsp Turmeric (ground)

• Sea Salt & Black Pepper (to taste)

• 7 ozs Sourdough Bread (toasted)

• 3 tbsps Sunflower Sprouts (optional)

Directions

1. In a medium-sized pot add the eggs and cover with water. Bring to a boil, and then turn off the heat and remove from heat. Cover and let stand for 10 minutes.

2. Remove the eggs and let cool, then peel and add to a bowl. Add the mayonnaise, turmeric, salt, and pepper. Mash with a fork to desired consistency.

3. Add egg salad to a slice of sourdough and top with sprouts and then the other slice of sourdough. Slice and enjoy!
   
   

Notes

• Leftovers

  • Refrigerate the egg salad for up to three days. Toast the bread fresh for best results.

• Gluten-Free

  • Use a gluten free bread.

• More Flavor

  • Add a pinch of cayenne.

• Additional Toppings

  • Add chives or chopped red onion.

• No Sprouts

  • Omit or replace with lettuce.

• Sourdough Bread

  • One slice of sourdough bread is equal to approximately 1 3/4 oz or 50 grams.

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Nutrition Facts

Makes 2 Servings

Nutrients per serving: Calories: 490 | Protein: 22 grams | Fiber: 2 grams | Carbohydrates: 49 grams | Fat: 20 grams | Sugar: 0 grams