SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 10 MINUTES
INGREDIENTS
3 large [150 g] Hard-Boiled Egg (Chopped)
1 tbsp [15 g] Mayonnaise (made with avocado oil)
1 tsp [5.5 g] Dijon Mustard
1 slice [42 g] Sprouted Grain Bread
0.25 cup [30 g] Grated Carrots
0.5 cup [10 g] Arugula (Rocket)
1 dash [0.63 ml] Kosher Salt (To taste)
0.13 tsp [0.29 g] Smoked Paprika
0.25 tsp [1.18 g] Lemon Juice
1 medium [166 g] Pear (Sliced)
DIRECTIONS
1. Place eggs in a small saucepan and cover with cold
water by about 1 inch. Bring to a boil over mediumhigh heat, then reduce heat slightly and simmer for 10
minutes. Remove from heat and immediately transfer
eggs to a bowl of ice water. Let cool for at least 523
minutes before peeling.
2. In a small bowl, mix together chopped eggs, mayo,
Dijon mustard, lemon juice, smoked paprika, and salt
until well combined.
3. Toast the bread to your preferred crispness.
4. Spread the egg salad evenly over the toasted bread
slice.
5. Top with grated carrots and arugula.
6. Serve as an open-face sandwich with pear slices on the
side.
NUTRITION INFO
Energy : 546 kcal Fat : 28.9 g Carbs : 48.5 g Protein : 25.3 g Fiber : 10.6 g Sugar : 21.3 g
