Egg Salad Sandwich for One
A quick and easy protein-packed lunch scaled for 1 person!
Servings open-faced sandwich
Ingredients
- 1 slice whole grain bread
- 1 large hard-boiled egg
- 1 tablespoon mayonnaise you may need a little more--add up to 1 ½ teaspoons more if necessary or desired
- ⅛-¼ teaspoon yellow mustard or pickle juice
- 1 high-quality pickle spear if very large, only use half
- 1 green onion
- 1 small handful spinach or other greens, to line the slice of bread
Instructions
- Toast the slice of bread. While the bread is toasting, chop the egg, pickle, and most of the green onion (the firmer end--reserve the rest) and place them in a bowl.
- Add a generous tablespoon of light mayonnaise, about 1/8-1/4 teaspoon of yellow mustard (and/or pickle juice--and I don't usually measure it, just a little bit gets the job done) and stir gently to combine. Season to taste with salt and pepper.
- Remove the toast from the toaster and line it with spinach (or other) leaves. Top with the egg salad. Thinly slice the remaining green onion and sprinkle on top of the sandwich. Sprinkle with additional salt and pepper and serve immediately.
Notes
- This sandwich is best eaten fresh. If you'd like to make a larger batch of egg salad to assemble into sandwiches as needed, feel free. Store it in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- I feel like this open-face sandwich fills me up perfectly, but you can absolutely top it with a second piece of toasted bread if desired.
Nutrition
Serving: 1sandwich, Calories: 267kcal, Carbohydrates: 17g, Protein: 11g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 192mg, Sodium: 841mg, Potassium: 371mg, Fiber: 3g, Sugar: 3g, Vitamin A: 3292IU, Vitamin C: 12mg, Calcium: 133mg, Iron: 3mg
Calories: 267kcal
Cost: $3
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