Egg Salad Sandwich

Growing up I was never a fan of eggs.  Within the past year, I’ve fallen in love with egg salad sandwiches.  Not quite sure why, but I remember my first bite was about a year ago. My mother had made my niece an egg salad sandwich (they were having lunch together) and my niece offered me a bite.  Since she was only 2 ½ at the time, I took one, being fully aware I may dislike it immensely.  To my surprise I quite liked it.  I ended up making myself an egg salad sandwich that week and I’ve been hooked ever since.  The secret, at least for my egg salad is I eat it warm – but if you like it cold you can eat it that way as well.

I’ve played with my egg salad recipe and I’ve pretty much got it down to a science.  Each time I make it, I make it the same way – the only difference is I change up my bread. I either eat it on light whole wheat, light Italian bread, a wheat flax tortilla or sometimes a bagel thin (depending on how many points I want to throw toward a bread of my choice).

Ingredients:

2 Eggs (yolk removed from 1 egg)

1 to 1 ½ tablespoons Hellmann’s Light Mayonnaise

Pepper, to taste

Salt, to taste & to season the water

½ tablespoon baking soda

Place your eggs in a pan suitable for boiling eggs – then fill with cold water until the eggs are completely submerged.  Add in your salt and your baking soda.  (The baking soda will significantly help in peeling your eggs!)

Bring pan to boil over medium-high heat.  Cook the eggs until they are done – typically 10-15 minutes (the time varies depending on the amount of eggs in the pan).

Remove the pan from the stove, drain water and rinse with cold water. This will stop the eggs from cooking. Allow the eggs to cool for a few minutes – or cool completely.  I prefer to peel them under cool water while they are hot because I like my egg salad sandwiches warm.

Place your eggs into a bowl.  Leave one egg hole – meanwhile remove the yolk from the second egg and discard.

Mash your eggs to your desired consistency, season with salt and pepper and add in your mayonnaise.  Mix to combine.

This particular recipe makes a 3 points plus egg salad.

What’s pictured is a 6 points plus egg salad sandwich (3 points plus for the everything bagel thin).  This is a delicious and quick meal.  I find whenever I make an egg salad sandwich for myself I am SO incredibly stuffed I feel as though I’ve eaten an entire steak dinner. Now that’s why I love protein!