This zucchini egg salad sandwich is what easy and scrumptious meals is all about. We’re speaking a ton of flavors, primary on a regular basis elements, and all executed in about half-hour. Serve it subsequent to a handful of chips and a few ice-cold beers for a superb meal.
To make this recipe, I used cage-free natural eggs. You can use no matter eggs you want. But like I’ve advised you previously. In recipes which are this easy, the upper the standard of the elements, the higher the general flavors.
What provides this egg salad such an ideal texture is finely shredding the hard-boiled eggs and zucchini utilizing a field grater. This provides the eggs a lighter and fluffier texture. As for the zucchini, I salted it after which let it relaxation for a few minutes. This extracts the water, so the zucchini is sweet and agency with no mush.
TIPS & TRICKS to Make this Recipe: You can serve this sandwich at room temperature and even chilled. The egg salad will maintain for as much as 3 to 4 days within the fridge in an hermetic container. Just toast the bread when able to serve.
Key Ingredients & Cookware I used on this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Zucchini Egg Salad Sandwich
“Better than Deli” Zucchini Egg Salad Sandwich
Ingredients
-
6
giant
eggs -
1
zucchini
7 inches / 17 cm in size -
1/2
cup
low fats mayonnaise
120 grams -
1
tbsp
Dijon Mustard
15 grams -
1/3
cup
chopped crimson onion
50 grams -
1/4
cup
chopped celery
25 grams -
1/4
cup
chopped dill pickels
25 grams -
1
clove
garlic (finely grated) -
2
tbsp
chopped chives
6 grams -
2
tsp
lemon juice
10 ml - sea salt & black pepper
-
8
slices
complete wheat sandwich bread
Instructions
-
Add the eggs right into a saucepan and fill with water simply sufficient to cowl the eggs, warmth with a excessive warmth, as soon as it involves a boil, place a lid on the pan and switch off the warmth, depart the eggs to take a seat there for precisely 10 minutes
-
In the meantime, utilizing a field grater, finely shred the zucchini, then add the shredded zucchini right into a fantastic sieve with a bowl beneath, and season with salt, combine collectively
-
After leaving the eggs within the saucepan for precisely 10 minutes, switch them right into a bowl with iced water, as soon as the eggs are cool sufficient to deal with, about 2 to three minutes, peel the eggs, after which utilizing a field grater, finely shred the eggs
-
Add the shredded eggs into a big bowl, together with the mayonnaise, dijon mustard, chopped crimson onion, chopped celery, chopped pickels, grated garlic, chopped chives, and lemon juice, then season with salt & pepper, and blend collectively till nicely combined
-
Move again to the zucchini, utilizing the again of a big wood spoon, push down on the zucchini, that is to take away any of the water that has been extracted, then add the zucchini to the egg salad and blend collectively till nicely combined
-
Lightly toast the slices of sandwich bread, then add the egg salad combination over the slices of toast and prime off with one other slice of toast, take pleasure in!
Nutrition Facts
“Better than Deli” Zucchini Egg Salad Sandwich
Amount Per Serving
Calories 336
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 0.04g
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Cholesterol 283mg94%
Sodium 511mg22%
Potassium 442mg13%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 6g7%
Protein 18g36%
Vitamin A 637iu13%
Vitamin C 12mg15%
Calcium 158mg16%
Iron 3mg17%
* Percent Daily Values are based mostly on a 2000 calorie weight loss plan.
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