Egg Salad Sandwich on Whole Wheat Bread with Lettuce and Tomato

Ingredients

• Eggs 4 pieces
• Whole wheat bread 2 slices
• Light mayonnaise 1 tablespoon
• Lettuce leaves 2 leaves
• Tomato 2 slices

Method

1. Boil the eggs. Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to cook fully. Then, transfer the eggs to a bowl of cold water to cool.
   Tip: Using cold water to cool the eggs stops the cooking process and makes peeling easier.
2. Peel and chop the eggs. Gently tap each egg on a hard surface to crack the shell, then peel it off carefully. Rinse the peeled eggs to remove any shell bits. Chop the eggs into small pieces using a knife or fork.
   Tip: Peeling eggs under running water can help remove stubborn shell pieces.
3. Prepare the egg salad. In a medium bowl, combine the chopped eggs with 1 tablespoon of light mayonnaise. Mix gently until the eggs are evenly coated and creamy. You can add a pinch of salt and pepper to taste if desired.
   Tip: Mix gently to keep some texture in the egg salad rather than making it too mushy.
4. Prepare the bread and vegetables. Lay out two slices of whole wheat bread on a clean surface. Place the washed and dried lettuce leaves evenly over one slice. Then, add the two slices of fresh tomato on top of the lettuce.
   Tip: Pat the tomato slices dry with a paper towel to prevent the bread from getting soggy.
5. Assemble the sandwich. Spoon the prepared egg salad evenly over the tomato and lettuce layer. Place the second slice of bread on top to complete the sandwich. Press down gently to hold everything together.
   Tip: Cut the sandwich diagonally or in half for easier handling and a nice presentation.

Pro tips

• To make peeling eggs easier, add a teaspoon of baking soda to the boiling water.
• For extra flavor, add a pinch of paprika or chopped fresh herbs like chives or dill to the egg salad.