Make a simple deviled egg sandwich.
Eggs are a good source of protein and relatively inexpensive. Deviled egg sandwiches use few ingredients, are quick to prepare and can be enjoyed for lunch or dinner.
Instructions
1. Select six eggs that have been stored in the refrigerator for a week or two. Older eggs are easier to peel than very fresh eggs. Place the eggs in the saucepan and cover with water. Heat over medium heat until the water barely comes to a boil. Simmer for 20 minutes. Drain off the hot water and replace with cold water and add ice.
2. Peel and rinse the eggs once they are cool. Place them the mixing bowl. Use a fork to mash the eggs into small pieces. Add the mayonnaise, dried onion, mustard, salt and pepper and mix well.
3. Spread mayonnaise on the bread. Wheat or multi-grain bread is a good choice for this sandwich. Spread a third of the egg mixture on each of three slices of bread. Top with the remaining slices of bread.
4. Add lettuce leaves, alfalfa sprouts, and/or sliced tomatoes, if you like. A sprinkle of paprika will add taste and color to the filling. Promptly refrigerate any leftovers.
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