Sliced Egg Sandwich
Yield
1 servingPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
mayonnaise
|
|
| 2 | tablespoons |
yogurt, plain
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 2 | teaspoons |
honey
|
|
| 1 | each |
buns
whole grain, or kaiser |
*
|
| 4 | each |
basil
fresh, (optional) |
*
|
| 2 | large |
eggs
hard cooked, sliced |
|
| 1 | small |
tomatoes
sliced |
|
| 6 | slices |
cucumbers
thin |
|
| 1 | x |
alfalfa sprouts
watercress, or lettuce leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
mayonnaise
|
|
| 3E+1 | ml |
yogurt, plain
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 1E+1 | ml |
honey
|
|
| 1 | each |
buns
whole grain, or kaiser |
*
|
| 4 | each |
basil
fresh, (optional) |
*
|
| 2 | large |
eggs
hard cooked, sliced |
|
| 1 | small |
tomatoes
sliced |
|
| 6 | slices |
cucumbers
thin |
|
| 1 | x |
alfalfa sprouts
watercress, or lettuce leaves |
*
|
Directions
To make dressing, in a small bowl, combine mayo, yogurt, mustard and honey.
Split bun in half.
Place basil leaves on bottom half.
Arrange egg, tomato, and cucumber slices on top of basil and drizzle with dressing.
Top with alfalfa spprouts, watercress or lettuce leaves and drizzle additional dressing on top.
Cover with top half of bun.
Refrigerate remaining dressing for later use.
TIP: for lunch bag, pack tomato slices and dressing separately.
