Cheese and Egg Salad Sandwich

Ingredients

• 3 eggs

• 5 grams coarse mustard

• 95 grams mayonnaise

• 1 gram salt and pepper

• 100 grams grated cheese

• 4 slices whole wheat bread

• 20 grams mixed lettuce

• Salt and pepper to taste

Instructions

3 eggs

5 grams coarse mustard

95 grams mayonnaise

1 gram salt and pepper

100 grams grated cheese

4 slices whole wheat bread

20 grams mixed lettuce

Salt and pepper to taste

Preparation

1. Boil the eggs for 6 minutes.

2. Cool them under cold running water.

3. Cut the eggs into small pieces using an egg slicer (slice twice for finer pieces).

4. Place the chopped eggs in a bowl with the mustard, mayonnaise, grated cheese, and a pinch of salt.

5. Mix well to form a cheese and egg salad.

6. Spread the salad over the slices of bread.

7. Top with the mixed lettuce.

Tip: Add some chopped chives for extra flavor.
Tip: Toast the bread slices for a crispy version.

Storage advice

Keep in a sealed container in the refrigerator for up to 3 days.

Nutritional information