Egg Salad Sandwich is a healthy and tasty Sandwich. It is an easy and quick to make Sandwich and can be served as a brunch. For the kids and eggetarian, it is an apt Sandwich loaded with proteins. This Sandwich is a top favorite by the office colleagues in my daughter’s workplace..so I have to make it often on public demand :). If you want to use this as a dip, mash the eggs with a fork and mix all the ingredients.
Ingredients
Boiled Eggs – 3
Bread Slices – 4
Butter for toasting
Chopped Capsicum (Yellow, Green and Red) – 1 tbsp each
Chopped Cucumber – 2 tbsp
Finely Chopped Onion – 2 tbsp
Chilli Flakes – 1 pinch
Black Pepper Powder – ¼ tsp
Mexican Seasoning – ½ tsp
Roasted Garlic and Herb – ¼ tsp (optional)
Mayonnaise – 1 heaped tbsp
Vinegar – ½ tsp
Apple Cider Vinegar – ½ tsp
Salt to taste
Method:
Chop the boiled Eggs into fine pieces with a sharp knife.
Take this into a mixing bowl. Add all the ingredients (except the bread) to the egg one by one.
Mix them gently without breaking the Egg Pieces. Adjust Salt. Keep aside this stuffing.
Spread Butter on only one side of the bread slices. And toast the buttered sides only. This makes the Bread Slices leak proof.
Place 2 tbsp of the stuffing on the unbuttered side of each bread slice.
Keep the stuffing on only two slices. Cover the stuffing with the other two slices – the toasted side touching the stuffing. Press each Sandwich with a little pressure.
Slice the Sandwiches and serve.
If required, you can toast the Sandwich and serve.
Variation:
Spread a lettuce on the bread slice, keep the stuffing on it, keep Tomato and Onion slice on top of it, and cover with the empty slice. Press lightly. This is another variation of this tasty Egg Salad Sandwich.
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