Who doesn't love a great egg salad sandwich? This version is low-calorie and tasty - and couldn't be easier to whip up quick for lunchtime!
You'll need:
2 eggs
1 rib of celery, chopped tiny
1 green onion stalk, chopped teeny
Sour cream
Salt and pepper
Place the eggs in a small saucepan and cover with water. Bring to a boil and remove from heat.
Cover pan and let sit for 10 minutes. Meanwhile, chop up your celery and green onion.
When the timer goes off, run your eggs under cold water, dry off and peel. Mash the eggs in a small bowl, add celery and green onion. Add a shake of salt and pepper, and a spoonful of sour cream. (Start small with the sour cream - you want just enough to hold the mixture together, but not so much that it becomes drippy. Yuck!)
Cover pan and let sit for 10 minutes. Meanwhile, chop up your celery and green onion.
When the timer goes off, run your eggs under cold water, dry off and peel. Mash the eggs in a small bowl, add celery and green onion. Add a shake of salt and pepper, and a spoonful of sour cream. (Start small with the sour cream - you want just enough to hold the mixture together, but not so much that it becomes drippy. Yuck!)
Aaaand you're done! This recipe feeds one or two people (one fat sandwich or two thin ones).
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