On a budget? Upgrade your lunch with this grown-up egg salad sandwich.
“Eggs are an excellent source of protein, vitamin D, and choline—an essential nutrient,” says Julie Andrews, R.D.N., a recipe developer based in Appleton, WI. “Plus, they’re super affordable, making them the perfect main ingredient for so many dishes,” explains Andrews.
And since egg salad can be a bit bland, dress it up with whole-grain mustard, sourdough bread, and bacon.
Opt for turkey bacon and avocado (instead of mayo) to make this a bit healthier.
Price per serving: $3.66
Makes 4 servings
Prep time
5 min.
Cook time
18 min.
Ingredients
- 8 large eggs
- 4 Tbsp. real mayonnaise
- 2-3 tsp. whole grain mustard
- ¼ tsp. coarse salt
- ¼ tsp. ground black pepper
- 4 to 8 slices lightly toasted sourdough bread
- Handful baby arugula
- 2 to 3 slices cooked bacon, crumbled
How to make it
Place eggs in a large saucepan and cover with cold water. Place pot on the stove on high heat, bringing water to a full boil. Shut the heat off and cover the pot with a fitted lid. Set the timer for 18 minutes, then remove from the stove and drain. Place the eggs in an ice water bath and allow to completely cool.
Peel eggs, then chop each egg into small wedges and place in a bowl. Add mayonnaise, mustard, salt, and black pepper. Stir to combine. Taste and adjust seasoning, if necessary.
Serve on toasted sourdough with arugula and crumbled bacon, either open face or sandwich style.
