Description
Indulge in the ultimate comfort food with this Soft-Cooked Egg Salad Sandwich, a delightful dish that combines creamy egg salad with soft bread for a nostalgic bite. Perfectly tender and satisfying, this Crohn’s-friendly recipe is seed-free, making it gentle on the digestive system. Whether for lunch or a quick dinner, this sandwich offers warmth and joy in every mouthful.
Ingredients
Scale
- 4 large eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 slices soft white bread
Instructions
- 1. Boil the eggs in cold water until gently boiling. Cover and remove from heat, letting them sit for 12 minutes.
- 2. Transfer eggs to an ice bath for about five minutes to cool.
- 3. Peel the cooled eggs under running water, then chop roughly in a bowl.
- 4. Mix in mayonnaise, mustard, salt, and pepper until creamy.
- 5. Spread the egg salad generously between two slices of bread and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (200g)
- Calories: 320
- Sugar: 1g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg