Fructose Free Egg Salad Sandwich
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Learn more →Ingredients
4 servings
- 8 large eggs
- ⅓ cup mayonnaise
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely minced
- 1 tbsp fresh chives, thinly sliced
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp paprika
- 8 slices sandwich bread, toasted
For serving
- 4 leaves romaine or butter lettuce (optional)
- 4 slices tomato (optional)
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let sit for 11 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until fully chilled. Peel the eggs under running water.
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