Egg Salad Sandwich for School
The perfect egg salad sandwich for school and how to pack in the lunch box so it stays fresh until lunch!
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Ingredients
Egg salad for 1:
- 2 hard boiled eggs, finely chopped
- ½ tablespoon yellow mustard
- 1 ½ tablespoons plain Greek yogurt, or mayo
- ¼ teaspoon paprika
- pinch salt & pepper
For the sandwich:
- 2 slices sandwich bread
- 2 green lettuce leaves
- ¾ cup Mayo-Free Egg Salad
Instructions
Make the egg salad:
- In a medium bowl, combine the mustard, plain Greek yogurt (or mayo), paprika, salt and pepper. Add the chopped eggs to the mixutre and mix to combine.
Assemble the sandwich:
- Place the sandwich bread on a flat surface, top with lettuce leaves and egg salad in the middle.
For a packed lunch:
- Slice in half and place inside a lunch or sandwich container.
- Pack fresh veggies and fruit and your favorite lunch sides inside a bento box or separate compartments of the lunchbox. Add an ice pack inside the lunch bag to help maintain a cool temperature.
Nutrition
Serving: 1 sandwich | Calories: 317kcal | Carbohydrates: 29g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 374mg | Sodium: 467mg | Potassium: 332mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4327IU | Vitamin C: 9mg | Calcium: 204mg | Iron: 4mg
