using CorEats Bread mix as Caraway “Rye” Bread
We’re at it again! And this time we’re using my Caraway “Rye” Bread for a classic favorite even better than you may remember!
The bread variation in this recipe, using my fan-favorite Bread mix, boasts such a yummy “rye” flavor, but without those pesky grains. Pairing it with the scrumptious comfort of our Egg Salad, I call this a sandwich match made in heaven!
So welcome back your childhood foodie comforts and let’s dig in!
Egg Salad Sandwich Ingredients
makes 1 sandwich
2 slices CorEats Caraway “Rye” Bread, click here for recipe
2 large hard boiled eggs
1/3 cup chopped leaf lettuce
½ -1 whole green onions, thinly sliced
2 Tbsp mayonnaise, + more depending on desired creaminess
3/4 tsp yellow mustard
pinch ground black pepper
1. Add the eggs to a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover the pan and let the eggs stand for 10-12 minutes. Remove the eggs and let cool in ice water.
2. Peel the cooled eggs and chop them into a medium sized bowl. Add mayonnaise, lettuce, green onions, mustard, salt, and pepper. Mix well. For an extra refreshing and flavorful salad, cover and refrigerate for one hour; unless you are super hungry and want to dig in- We won't judge!
3. Toast two pieces of rye bread and butter if desired. This step is optional.
4. Spread the egg salad mixture over a slice of prepared bread and top with your second slice.