Quick Egg Salad English Muffin Sandwich Recipe
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Discovering Quick Egg Salad English Muffin Sandwich
Creating this Quick Egg Salad English Muffin Sandwich was a serendipitous discovery born out of a busy weekday morning. I had just returned from a weekend getaway and was looking for something quick, nutritious, and satisfying for lunch before heading into a packed afternoon of meetings. As I rummaged through my fridge and pantry, I realized I had some leftover hard-boiled eggs from a picnic, a bag of romaine lettuce, and a package of whole-wheat English muffins that I had picked up on sale.
The idea for this sandwich sparked when I saw the hard-boiled eggs. Egg salad has always been one of my favorite quick meals, but I wanted to elevate it with a bit of freshness and crunch. I spotted a bunch of carrots with their vibrant green tops still intact. Remembering a tip from a cooking show about using carrot tops as an herb, I decided to give it a try.
How to Make a Quick Egg Salad English Muffin Sandwich
I quickly chopped up the carrot tops and mixed them with the diced eggs and a touch of light mayonnaise to keep it creamy but not too heavy. As I assembled the sandwich, I thought about how to add more texture and flavor. Shredding some romaine lettuce and grilling the English muffin halves with a drizzle of olive oil added the perfect touch.
In less than ten minutes, I had a delicious, hearty sandwich ready to go. The creamy egg salad with the fresh, slightly bitter carrot tops, and the crisp lettuce all came together beautifully on the warm, crunchy muffin. Paired with some carrot sticks on the side, it was the perfect balance of flavors and textures.
Since then, this recipe has become a staple in my repertoire for its simplicity and delightful taste. It’s a fantastic reminder that sometimes the best recipes come from a bit of improvisation and a dash of creativity.
Chef’s Notes – Quick Egg Salad English Muffin Sandwich
- Ensure that the ingredients, especially the eggs and romaine lettuce, are fresh for the best flavor and texture.
- Boil and dice the eggs, chop the carrot tops, and shred the lettuce in advance to save time during assembly.
- Preheat the skillet and ensure the muffins are evenly brushed with olive oil to get a perfect golden-brown crust.
- If making in advance, store the egg salad separately and assemble the sandwich just before eating to maintain the muffin’s crispiness.
- Serve the sandwich with a side of fresh fruit, Vegan Green Smoothie, or our Zesty Vegan Bean Salad to make it a more complete and nutritious meal.
Quick Egg Salad English Muffin Sandwich
Whip up a delightful and speedy lunch with this Quick Egg Salad English Muffin Sandwich! Perfect for busy days, this recipe uses pre-boiled eggs and fresh carrot tops for a burst of flavor. It's a healthy, diabetes-friendly option that will leave you satisfied and energized. Get ready to enjoy a tasty meal in just 10 minutes!
1
sandwich5
minutes5
minutes350
kcal10
minutesKeep the screen of your device on
Ingredients
1 whole-wheat English muffin split in half
1 teaspoon extra virgin olive oil
1 large romaine lettuce leaf finely shredded
2 large hard-boiled eggs diced
1 tablespoon plus 1 teaspoon light mayonnaise
1 tablespoon carrot tops chopped fresh
2 medium carrots peeled and cut into sticks
Directions
- Preheat a skillet over medium-high heat. Brush the cut sides of the English muffin halves with olive oil. Grill until both sides are lightly browned, about 1-2 minutes per side.
- If desired, peel the carrots and cut them into sticks. Chop 1 tablespoon of the carrot tops finely.
- In a small bowl, combine the diced hard-boiled eggs with mayonnaise and chopped carrot tops. Mix until well combined.
- Divide the shredded romaine lettuce between the grilled muffin halves. Spoon the egg salad mixture on top of the lettuce.
- Arrange the carrot sticks on the side and serve immediately.
Equipment
- chef’s knife
- cutting board
- skillet
- mixing bowls
Nutrition Facts
- Calories: 350kcal
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 375mg
- Sodium: 450mg
- Potassium: 500mg
- Carbohydrates: 30g
- Fiber: 6g
- Sugar: 6g
- Protein: 15g
- Vitamin A: 120IU
- Vitamin C: 15mg
- Calcium: 10mg
- Iron: 15mg
Ultimate Vegan Green Smoothie
Cooks in 5 minutesDifficulty: EasyDive into the Ultimate Vegan Green Smoothie! This vibrant, nutrient-packed drink is perfectly sweetened and loaded with greens you won’t even taste. Ideal for busy mornings, afternoon energy boosts, or sneaking in those greens without a salad. Get ready to blend up some deliciousness!
Zesty Vegan Bean Salad
Cooks in 15 minutesDifficulty: EasyGet ready to wow your taste buds with this Zesty Vegan Bean Salad! Perfect for BBQs, picnics, or a quick lunch, this oil-free salad is loaded with vibrant veggies and a tangy dressing. It’s a breeze to make in just 15 minutes and is sure to be a crowd-pleaser. Packed with protein and fiber, this dish is not only delicious but also incredibly nutritious. Dive into this refreshing and colorful salad that even celebrity chefs would rave about!
FAQs – Quick Egg Salad English Muffin Sandwich
Can I prepare the egg salad in advance?
Yes, you can prepare the egg salad up to 2 days in advance and store it in an airtight container in the refrigerator.
How do I make the muffin crispy?
Ensure the skillet is preheated and the muffins are brushed with olive oil before grilling to achieve a crispy texture.
How should I store leftovers?
Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days. Assembled sandwiches should be consumed immediately for best texture and flavor.
What sides go well with this sandwich?
Fresh fruit, a small green salad, or vegetable sticks make great sides for this sandwich.
