Open-faced Egg Salad Sandwich with Carrots and Cucumbers

A herb and spice forward egg salad sandwich. Served open faced with a whole sliced cucumber and a cup of baby carrots on the side to bring balance and volume to this simple meal. This recipe makes 10 portions that works as a group meal or as part of a weekly a meal plan.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil, strain, then cool a dozen eggs.

Step 2

Peel the eggs shells onto a paper towel for trash while setting aside eggs onto a cutting board.

Step 3

With a knife, separate the egg whites from the yolks. Diced the egg whites and set aside.

Step 4

Add the yolks to a jar with dill, paprika,celery seed, dried chives, salt, and black pepper. Stir with a spoon untill smooth.

Step 5

Add the egg whites to the yolks and stir until coated

Step 6

Measure 1 cup of baby carrots.

Step 7

Slice one whole cucumber into thin slices.

Step 8

Toast one slice of wheat bread.

Step 9

Wash and cut in half 1 romaine leaf.

Step 10

Top the toast with romaine, then spread about 3tbsp of egg salad on top. Serve with a while cucumber sliced into slices and a cup of baby carrots on the side.