Poetical Egg Salad Sandwiches

May 12, 2023May 12, 20230 0

Poetical Egg Salad Sandwiches Recipe

by The Chefin Sandwiches

Prep

10 min

Cook

9 min

Ready In

19 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

506

Sugar

Fat

37g

Poetical Egg Salad Sandwiches are a classic sandwich filling perfect for breakfast or lunch. With basic ingredients like eggs, celery, bread, and mayonnaise, this meal is easy to make and customize to suit your preferences. The combination of egg and mayonnaise makes for a creamy and flavorful filling. It can be prepared in advance and stored in the refrigerator for up to two days. This meal is a great source of protein and vitamins and can be made healthier by using whole-grain bread and substituting some mayonnaise for yogurt. Spice it up by adding some paprika or hot sauce for an extra kick of flavor.

Instructions

1.	Boil eggs for 9 minutes, rinse with cold water, peel and chop them.
2.	Finely chop celery stalk and parsley or mint.
3.	Mix eggs, celery, mayonnaise, salt and pepper in a bowl.
4.	Spread the butter on the bread slices and place egg salad mixture on 4 slices.
5.	Top each with another slice and serve.

PROS

Poetical Egg Salad Sandwiches can be prepared quickly and easily and are perfect for breakfast or lunch.

They are filling, nutritious and customizable by adding additional ingredients like lettuce and tomatoes.

CONS

This meal contains mayonnaise and butter which are high in calories and fat.

It may not be suitable for people with egg allergies or dietary restrictions.

HEALTH & BENEFITS

Eggs are rich in protein and vitamins, especially B12 and D.
Celery is low in calories and a source of fiber, vitamins, and antioxidants. Parsley or mint add more vitamins and antioxidants to this meal.
However, people with high blood pressure should be cautious with celery since it contains sodium.

	4 eggs
	1 stalk celery
	3 tablespoons mayonnaise
	1/2 teaspoon salt
	ground pepper , pinch
	1/4 cup butter , softened
	2 tablespoons dried mint or 2 tablespoons parsley
	8 slices bread , fresh