High Protein Egg Salad Sandwich

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    • egg salad sandwich with toasted bread

    Ingredients

    • 75 EggSolutions Peeled Hard Boiled Eggs
    • 100 slices, Bread, Whole Wheat
    • 250 g Celery, diced, frozen, defrosted and drained
    • 250 g Onion, green, fresh, chopped fine
    • 700 g Cottage Cheese
    • 400 g Greek Yogurt
    • 250 g Mayonnaise
    • 125 g Ground Flax
    • Salt & Pepper to taste

    Directions

    1. Ensure all produce has been thoroughly washed and dried before preparation.
    2. Add cottage cheese, yogurt, and mayonnaise to a food processor; blend to combine.
    3. Add the peeled hard-boiled eggs to the food processor and pulse to incorporate the eggs. Transfer the mixture to a bowl.
    4. Stir in the diced celery, chopped onion and ground flax.
    5. Season with salt and pepper and reserve until service or prep time.
    6. When making sandwiches, you can toast the bread and add other vegetables like sliced tomato or lettuce.

    Tips

    • This dish can be made into a wrap as well. Use whole wheat wrap or tortillas to create wraps. 
    • If creating a wrap, ensure that you sear or seal the wrap for easy consumption.
    • Recommended serving temperature is 165°F / 80°C.
    • If you want a flavour alteration to this dish, 1 teaspoon of Curry Mix or BBQ Flavour or Italian Seasoning per serving can be added. Only add one style of spice per serving for balanced taste. 
    Yield: 50 portions
    Serving Size: One Sandwich or 144 g
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