sliced egg sandwich
- Categories
- Pickell
- Yield
- 1 Serving
| Measure | Ingredient |
|---|---|
| ⅓ cup | Mayonnaise |
| 2 tablespoons | Plain yogurt |
| 2 teaspoons | Dijon-style mustard |
| 2 teaspoons | Honey |
| 1 | Whole grain bun |
| Or kaiser bun | |
| 4 | Fresh basil leaves (opt) |
| 2 | Hard cooked eggs,sliced |
| 1 small | Tomato, sliced |
| 6 | Thin cucumber slices |
| Alfalfa sprouts, Watercress | |
| Or lettuce leaves |
HONEY-MUSTARD DRESSING
To make dressing, in a small bowl, combine mayo, yogurt, mustard and honey.
Split bun in half. Place basil leaves on bottom half. Arrange egg, tomato, and cucumber slices on top of basil and drizzle with dressing. Top with alfalfa spprouts, watercress or lettuce leaves and drizzle additional dressing on top. Cover with top half of bun.
Refrigerate remaining dressing for later use.
TIP: for lunch bag, pack tomato slices and dressing separately.
Submitted by Kathleen Pickell
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