Egg Salad Sandwich
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A rich and creamy (all without mayo), yet slightly tangy due to lemon juice, mustard, and sour cream.
Ingredients
- Eggs
- Chive
- Spinach
- Microgreens
- Lemon juice
- Mustard
- Sour Cream
- Preferred bread slices
Instructions
Bring a pot of water to a rolling boil, lower the eggs gently with a spoon. Simmer eggs for 12 minutes. When the cooking time is up, immediately pour off the hot water, leaving the eggs in the pot. Fill the pot with cold water.
After a minute, the water will be warm. Pour it off again and add cold water. Leave eggs in the water for about 10 minutes until cooled. Peel and finely chop the eggs.
Mince chive, rinse spinach. Chop chive finely, rinse and pat dry the baby spinach.
Mix sour cream, lemon juice, mustard, and chive in a bowl until combined well.
Add chopped eggs and salt and pepper to taste and mix well.
Top half of the bread slices with spinach, then add some egg salad. Top with micro greens and chive and cover with a slice of bread.