The Best Egg Salad Sandwich


  • 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!


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