Egg Salad Sandwich

Image courtesy of Apolonia via

Image courtesy of Apolonia via

This egg salad can be enjoyed as a snack or at breakfast, but be cautious it is higher in cholesterol and sodium, so enjoy it occasionally or replace with low-fat mayo and cheese. The sandwich can be garnished with your favourite herbs or vegetables to add more nutrition and flavour. This recipe has excellent source of Vitamin B12, Vitamin E and can be a good source of vitamin D as well. Check the nutrition facts panel (on the right) for detailed nutrition information, the daily value numbers in red indicates that the recipe has high amount of nutrient that you need to be cautious of (fat, sodium or cholesterol), and the green indicates that this recipe has a healthy amount of the ingredients you need. Use the table to keep track of your daily intake of calories, nutrients and vitamins and ensure you check the serving size on the panel to compare. This recipe contains only 1 daily food group – meat alternative (half serving).

Ingredientsegg salad sandwich

6 large            Eggs, hard boiled

2 Tbsp            Mayonnaise

2 Tbsp            Cheese, cream

1 tsp              Salt

2 tsp              Black pepper

1 tsp              Onion Powder (optional)

Servings: 6



1)    Cut egg into small (0.5 cm) cubes

2)    Add all ingredients

3)    Spread on Whole wheat toast and layer with salad leaves and radish. Best served chilled.