This Egg Salad Sandwich is a classic and comforting lunch option. It's made with creamy egg salad sandwiched between slices of low-FODMAP bread. It's simple, delicious, and perfect for a quick and easy lunch.
Place the eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes.
Drain the eggs and rinse with cold water. Peel the eggs and chop them finely.
In a bowl, mix together the chopped eggs and mayonnaise. Season with salt and pepper to taste.
Spread the egg salad onto the slices of bread and assemble into sandwiches.
Serve immediately.
Ingredients
Directions
Place the eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes.
Drain the eggs and rinse with cold water. Peel the eggs and chop them finely.
In a bowl, mix together the chopped eggs and mayonnaise. Season with salt and pepper to taste.
Spread the egg salad onto the slices of bread and assemble into sandwiches.
Serve immediately.