Warm Egg Salad on Whole Wheat Toast |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A great lunch and gets me in my groove. Ingredients:
4 large eggs |
2 tablespoons finely chopped onions |
2 tablespoons finely chopped celery |
1 tablespoon thinly slivered fresh basil |
1/2 teaspoon dijon mustard |
salt, to taste |
pepper, to taste |
1/4 cup mayonnaise (or half mayonnaise-half yogurt) or 1/4 cup yogurt (or half mayonnaise-half yogurt) |
4 slices whole wheat bread or 4 slices multigrain bread |
2 large soft lettuce leaves |
Directions:
1. Put eggs in a saucepan; cover with water.
2. Heat to boiling; cover and removed from the heat.
3. Let stand for 15 minutes.
4. Rinse under cold water and carefully crack shells.
5. Peel the eggs and cut them into chunks (do not mash).
6. Combine the eggs with the onions, celery, basil, mustard, salt, and pepper.
7. Add in the mayonnaise and gently fold together.
8. Toast the bread slices.
9. Place 2 slices on a cutting board; top each with a lettuce leaf.
10. Spoon the egg salad on top; top with the remaining 2 slices of toast.
11. Cut in half and serve.
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