Maddy’s Egg Salad Sandwich

I love an egg salad sandwich, always have! It is an easy option to take on the go for a filling lunch. You can make it in a big batch and eat it throughout the week, and beyond all of that, it’s just tasty. I love bringing an egg salad sandwich to practice when I have a run followed by a weight workout! It fills me up without making me too full to complete my second session.

For this particular egg salad sandwich, I used Burnbrae Farms EGGS2go! They’re pre-peeled and pre-boiled which really helps this recipe come together even faster (and minimizes clean up). A win-win! Chop your EGGS2go! into small pieces and combine with your favourite mayo and mix-ins. You’ll want some lettuce for crunch, so throw that on the bread of your choice and you’re done!

Pro tip: A good egg salad is light and fluffy – not dragged down by too much mayo, so add your mayo slowly. Also, adding chives brings a bit of brightness to the recipe.

Makes: 6 sandwiches

Ingredients:

6 EGGS2go! hard boiled eggs

2 tbsp mayo

¼ cup chives, thinly sliced

salt

pepper

1 tbsp Dijon mustard

1 head of lettuce

12 slices of bread, your choice

Directions:

1) Chop EGGS2go! into small bite-size pieces.
2) Combine all ingredients (except for lettuce and bread) into a bowl and mix until combined. Be careful not to over mix!
3) Toast your bread.
4) Assemble your sandwich. Be sure to place lettuce on the bottom so your bread doesn’t get soggy.

Enjoy!

Maddy Kelly

800m Runner & Olympian