Egg Salad Sandwich

August 12, 2008

30 min or less active, 60 min or less total, fall, gluten-free, sandwich, spring, summer, winter

Information

Servings: 2
Time: About 15 minutes active; up to 45 minutes total plus time for eggs to cool
Price: About $3.00 total; $1.50 per serving
Nutrition (per serving):
Calories: 188
Protein: 10g
Fat: 2g
Saturated fat: 2g
Carbohydrates: 9g
Fiber: 2g
Sodium: 312mg
Cholesterol: 318mg
High In:
Good Source:
Low In:

Ingredients

• 3 large eggs
• 1 small carrot, minced
• 1/2 small sweet pepper, minced
• 1/2 medium stalk celery, minced with leaves
• 1/4 medium onion, minced
• 1 small pickle, minced (You could use dill relish, not sweet)
• 1 Tbsp capers, drained of their brine and rinsed
• 2 Tbsp mayo (I used light canola oil mayo)
• 1 tsp dijon mustard
• 1 tsp lemon juice
• 1/4 tsp honey
• 1 garlic clove, minced
• 1/4 tsp SnP

Preparation

1. Gently place the eggs in a pot and fill with cold water until about 1" above the eggs. Put on medium-high heat. When water boils, remove from heat, cover and let sit 15-20 minutes. Cool completely in the refrigerator. (My suggestion is to do the eggs the day before you want to make this and cool overnight.)
2. When cool, crack eggs. My trick is to crack at the bottom (that's the wider end) because there is an air bubble in there. It's then easier to peel the shell off in big chunks. Do that with all three eggs and place in a medium-sized bowl. Mash gently with a fork or potato masher until you have small chunks.
3. Mince/prepare all the veggies - carrot to capers. I like to use a small food chopper for this task. Add to eggs.