Egg salad sandwich
Food for fit and healthy kids, ACP Books.
Egg salad sandwich
INGREDIENTS
6 hard-boiled eggs, finely chopped
1 celery stalk, finely chopped
2 tablespoons finely grated parmesan cheese
¼ cup low-fat mayonnaise in medium bowl
1 cup shredded iceberg lettuce
2 egg tomatoes, sliced
8 slices white bread
METHOD
Combine hard-boiled eggs, celery stalk, green onion, grated parmesan cheese and low-fat mayonnaise in medium bowl. Sandwich egg mixture, shredded iceberg lettuce and egg tomatoes between 8 slices of white bread.
Tip: Filling can be refrigerated for up to two days.
Per sandwich: 13.6g total fat (4g saturated fat); 1622kJ (388 cal); 44.8g carbohydrate; 19.5g protein; 3.7g fibre.
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