- 2 hard-boiled eggs, cut in small pieces
- 1/2 tsp. honey mustard
- 1 1/2 tsp. fat-free mayo
- 2 tsp. onion, finely chopped
- 2 tsp. cilantro, finely chopped
- Pinch of salt
- 2 slices of gluten-free bread **
In a medium-sized bowl, add the cut boiled eggs, honey mustard, mayo, onion, and cilantro. Mix to combine ingredients. Add salt to taste. Then, take two slices of gluten-free bread, spray with olive oil, add the egg-salad, and cut diagonally. Warm the sandwich in a toaster oven until the bread has browned around the edges. Enjoy!
*Note: this recipe serves one person- proportionally multiply the quantity of each ingredient to serve more people.
**I recommend using Udi’s Multigrain Bread– it’s always done wonders for me!