Egg Salad Sandwich

Growing up my mom never cooked eggs at home, but she would let us eat them in our neighbor’s houses. We would be invited over whenever they made the “special” meals. Both my sister and I used to love the egg bhurji & omelet that our lovely house owner (we call her Attamma) used to make. She would make it for us even now whenever we visit them.

That’s how my love for eggs started and that’s probably one of my weaknesses for not becoming a vegan (cheese comes in a close second). This egg salad is very simple to make and is great for breakfast, lunch or dinner (BLD).

Egg Salad Sandwich
Growing up my mom never cooked eggs at home, but she would let us eat them in our neighbor’s houses. We would be invited over whenever they made the “special” meals. Both my sister and I used to love the egg bhurji & omelet that our lovely house owner (we call her Attamma) used to make. She would ma...

Egg Salad Sandwich

Summary

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  • Coursesandwich
  • Cuisineamerican
  • Yield3~4 Serving s 3~4 Serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time15 minutesPT0H15M
  • Total Time45 minutesPT0H45M

Ingredients

Eggs – boiled, cooled and chopped
3
Onion – finely chopped (½ a small onion)
3 tbsps
Mayonnaise I used Smart Balance light mayo)
2 tbsps
Tomato - thin slices
2
Hot sauce
1tsp
Salt & Pepper
to taste

Steps

  1. Mix all the ingredients in a bowl. Taste and adjust seasonings.
  2. Toast 2 slices sandwich bread (I used German dark wheat); On one slice; put half the egg salad, 1 slice of cheese (I used Havarti cheese) and a slice of tomato; cover with other slice and enjoy with veggie chips.
Egg Salad Sandwich

This is my entry to Sudeshna @ Bengali Cuisine’s Event for Eggs. Sudeshna is celebrating her 1st blog anniversary and Easter by having all of us cook with eggs.

Egg Salad Sandwich
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