Open Faced Egg Salad Sandwich

By Jan Pinnington
Healthy Hands Cooking

This traditional sandwich is great for breakfast, lunch or dinner!

Makes: 1 servings

Time: 5 Minutes

Ingredients:

• 1 Slice Whole Grain Toast, buttered
• 2 Eggs, hard-boiled, free range
• 1 Tablespoon Mayonnaise, non-GMO, organic
• 1 Pinch Salt & Pepper
• 1 Romaine Lettuce Leaf

Directions

1. Toast bread.  Spread with butter.
2. Mash 2 hard-boiled eggs in a bowl until crumbly.
3. Stir in mayonnaise and season with salt and pepper.
4. Layer romaine lettuce on toast.
5. Top with egg salad mixture.
6. May be garnished with fresh or dried chives or parsley (optional).
7. *We used pre-made shelled, hard-boiled eggs to reduce kitchen time.

 Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking.  For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com