Egg salad sandwich
1 sandwich
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Hard-boiled egg | |
| 1 | teaspoon | Mayonnaise &/or plain yoguut |
| Any of these following | ||
| Additional ingredients | ||
| ¼ | teaspoon | Mustard |
| 1 | tablespoon | Chicken shredded, ham or |
| Other meat | ||
| 1 | tablespoon | Avocado mashed |
| 1 | teaspoon | Onion minced |
| 1 | teaspoon | To 2 ts celery minced -=OR |
| Carrot, cucumber, mushroom, | ||
| Red or green pepper or | ||
| Tomato | ||
| ½ | teaspoon | Pickle relish |
| 1 | Lettuce or spinach leaf | |
| 2 | slices | Toast or thick bread |
Directions
NOTE: Eggs spoil easily, so if you child wants an egg salad sandwich for lunch, pack with it in a lunch box with a freezer pack. Separate the yolk from the egg white, Mash the yolk in a small bowl with mayonnaise and/or yogurt, adding more mayo and/or yogurt if needed.
Chop up the egg white. Mix it and any of the additional ingredients (except the lettuce or spinach) into the egg mixture. Spread the egg salad on toast or thick bread. If you like, add a lettuce or spinach before closing the sandwich. Source: The Creative Lunch Box by Ellen Klavan. Brought to you and yours via Nancy O'Brion and her Meal-Master Submitted By NANCY O'BRION On 11-13-94