Cottage Cheese & Egg Salad Sandwich
Lunch · American · Ready in 15 min · Serves 1
Egg salad rebuilt on cottage cheese instead of mayo, with chives and mustard on wholegrain bread. An American deli lunch with deli-counter protein.
Per serving
- Calories
- 440
- Protein
- 29 g
- Carbs
- 40 g
- Fat
- 17 g
- Fibre
- 5 g
Vitamins and minerals, % of a day’s needs
- Iron23%
- Vitamin D10%
- B1263%
- Zinc28%
- Magnesium20%
- Omega-317%
- Folate31%
- Calcium20%
- Potassium13%
- Vitamin C2%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 2 whole Eggs
- 100 g Cottage cheese
- 2 slices Whole grain bread
- 1 tsp Dijon mustard
- 1 tbsp Fresh chives (optional)
- 2 leaves Romaine lettuce
- 0.3 tsp Black pepper
Method
- 1
Boil 2 eggs in water over high heat for 9 minutes until hard. Cool under cold running water for 1 minute, peel and chop roughly.
- 2
Fold the chopped eggs through 100g cottage cheese with 1 tsp Dijon mustard, 1 tbsp snipped chives and 0.25 tsp black pepper.
- 3
Lay 2 lettuce leaves on 1 slice of the wholegrain bread, pile on the egg salad, and close with the second slice. Halve to serve.
