I awoke this morning to blizzard conditions, so I knew it was time to get cooking. I have cabbage soup in the slow cooker, and I thought a tasty egg salad sandwich would accompany it nicely. This is definitely one of the easiest egg salad recipes I've come across.
Including the time it takes to boil eggs, this sandwich spread can be thrown together in fifteen or less minutes. Quick, easy, delicious. The perfect sandwich to eat while waiting out this significant "historic" snow storm.
*Notes: The recipe for Mock Sour Cream is included in this book.
Yield: 1 1/2 cups
Calories: 45, Fat: 60%, Fiber: 3g, Protein: 3g, Carbs: 1g
Egg Salad Sandwich Spread Recipe
Ingredients
- 3 eggs, hard-boiled
- 1 stalk celery, thinly sliced
- 1 green onion, finely chopped (I substituted fresh chives)
- 1/8 teaspoon dry mustard
- 2 tablespoons Mock Sour Cream*, plain nonfat yogurt, or Miracle Whip "Light"
Preparation
1) Peel the hard-boiled eggs, and mash or finely chop.
1) Peel the hard-boiled eggs, and mash or finely chop.
2) Add celery, onion, dry mustard, and plain nonfat yogurt (or Mock Sour Cream/Miracle Whip "Light").
3) Mix well and serve.
With a farm full of chickens, I find this a delicious way to use up any extra eggs I have for the week. I'm always looking for new ways to use them. What is your favorite egg recipe?
