Recipe of the day: Ultimate egg salad sandwich

This egg salad sandwich is creamy, tasty and easy to make. It’s perfect for lunch, a quick snack or even a road trip.

Serve it on healthy bread, a baguette, or any bread you like. Plus, you can store it in the fridge for a few days, making it a great meal-prep option!

ALSO READ: Five summertime indulgences to try this weekend

Ultimate egg salad sandwich

Ingredients

• 6 hard-boiled eggs, peeled
• 80 ml (1/3 cup) mayonnaise
• 10 ml (2 tsp.) whole grain mustard
• 5 ml (1 tsp.) fresh lemon juice
• 1/2 stalk celery, very finely chopped
• 30 ml (2 tbsp.) finely chopped chives
• Salt and pepper to taste
• Paprika to sprinkle
• Sliced health bread or baguette, to serve
• Fresh chives to garnish

 Method

1. Preheat oven to 180˚C and grease a 12-cup cupcake tin.
2. Add a drizzle of olive oil to a large frying pan.
3. Add spring onion, garlic and chilli. Cook until fragrant.
4. Add bell pepper and corn and cook until tender.
5. Add spinach and cook until wilted and all water evaporates. Remove from the heat and stir through the cheese.
6. Meanwhile, whisk eggs and cream together. Season well.
7. Evenly distribute the veggies into the cupcake tin. Pour egg mixture over veggies.
8. Bake in the oven for 20-25 minutes, or until golden and set. Serve warm and enjoy!
9. To freeze – wrap cooked and cooled muffins tightly with cling film and place in a Ziplock bag and freeze.
10. To reheat: Defrost muffins in the fridge or covered on the counter.
11. Oven: Place muffins on a baking tray and reheat in the oven at 180˚C until warmed through.
12. Microwave: For a quicker breakfast on the go option, use the microwave. Place a piece of paper towel on a microwave-safe plate. Reheat gently in the microwave on medium power until hot and warmed through to the centre, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).

*This recipe was sourced from The South African Poultry Association (SAPA)

Ultimate egg salad sandwich

Read more

Recipe of the day: Sweet potato and mince bake topped with egg

• Author: sapoultry.co.za
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Category: Lunch, Dinner
• Method: cook
• Cuisine: South African

Ingredients

Scale 1x2x3x

• • 6 hard-boiled eggs, peeled

• • 80 ml (1/3 cup) mayonnaise

• • 10 ml (2 tsp.) whole grain mustard

• • 5 ml (1 tsp.) fresh lemon juice

• • 1/2 stalk celery, very finely chopped

• • 30 ml (2 tbsp.) finely chopped chives

• • Salt and pepper to taste

• • Paprika to sprinkle

• • Sliced health bread or baguette, to serve

• • Fresh chives to garnish

Instructions

1. Preheat oven to 180˚C and grease a 12-cup cupcake tin.
2. Add a drizzle of olive oil to a large frying pan.
3. Add spring onion, garlic and chilli. Cook until fragrant.
4. Add bell pepper and corn and cook until tender.
5. Add spinach and cook until wilted and all water evaporates. Remove from the heat and stir through the cheese.
6. Meanwhile, whisk eggs and cream together. Season well.
7. Evenly distribute the veggies into the cupcake tin. Pour egg mixture over veggies.
8. Bake in the oven for 20-25 minutes, or until golden and set. Serve warm and enjoy!
9. To freeze – wrap cooked and cooled muffins tightly with cling film and place in a Ziplock bag and freeze.
10. To reheat: Defrost muffins in the fridge or covered on the counter.
11. Oven: Place muffins on a baking tray and reheat in the oven at 180˚C until warmed through.
12. Microwave: For a quicker breakfast on the go option, use the microwave. Place a piece of paper towel on a microwave-safe plate. Reheat gently in the microwave on medium power until hot and warmed through to the centre, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).

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