Egg Salad Sandwich

Name: Egg Salad Sandwich
Ingredients: 1 large hard-boiled egg (shelled); 1 Tbsp (15 mL) light mayonnaise; 2 tsp (10 mL) thinly sliced green onion; 2 tsp (10 mL) minced fresh or roasted red pepper; 2 tsp (10 mL) minced fresh or roasted red pepper; Salt and ground black pepper to taste; Salt and ground black pepper to taste; 2 slices pumpernickel, whole wheat or gluten-free bread; 2 slices pumpernickel, whole wheat or gluten-free bread; 2 slices pumpernickel, whole wheat or gluten-free bread; 2-3 Tbsp (30-45 mL) quinoa sprouts

Preparation info

Serves
1

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

A good, solid high-protein sandwich that makes a fine light meal. Aside from the vibrant colors, the wow factor in this sandwich is the living quinoa sprouts.

Ingredients

1 large hard-boiled egg (shelled)
1 Tbsp (15 mL) light mayonnaise

Sandwich
Vegetarian
Gluten-free

Method

Mash the egg in a shallow bowl with a fork. Mix in the mayonnaise, onion and red pepper. Slice the sandwich diagonally and serve. Season with salt and pepper. Spread the filling over 1 slice of bread. Sprinkle with the quinoa sprouts and top with the second slice of bread.