Sandwich with Light Egg Salad

When youre short on time for breakfast or lunch, treat yourself to brunch. This sandwich is an excellent choice as it quickly satisfies hungry stomachs.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Egg salad

  • 10 pieces Egg, fresh

  • 180 g Yogurt, plain, from whole milk

  • 1.5 spoons Mayonnaise

  • 2 teaspoons Mustard

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 8 pieces Endive salad, fresh

  • 8 slice Bread, whole grain

Steps

  1. Place a wide and shallow pot of water on the stove. While waiting for the water to boil, rinse the eggs. Carefully place them into the boiling water using a spoon. Cook them for exactly 8 minutes, then remove from the pot and cool them in cold water.

  2. Peel the eggs and remove 4 yolks. Chop the remaining eggs and whites into smaller pieces and place them in a larger bowl. In a smaller bowl, mix mayonnaise, yogurt, mustard, salt, and pepper. Pour the mixture over the eggs and gently mix everything together.

  3. Rinse the lettuce leaves and dry them well. Prepare four slices of whole-grain bread and layer them with lettuce leaves. Spoon the egg salad onto the lettuce leaves. Cover the sandwiches with the remaining slices of bread, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 66.05 kcal
  • Fat: 3.6 g
    • Saturated Fat: 1.13 g
  • Carbohydrates: 2.16 g
    • Sugars: 0.36 g
  • Protein: 4.55 g
  • Fiber: 1.71 g

Advice

You can mix fresh or dried herbs and spices into the egg salad (such as paprika, oregano, garlic powder, thyme, etc.). Instead of bread, you can use toast slices, and you can add some tomato and/or cucumber slices to the sandwich if desired.