Egg salad on rye
Try rye as an alternative to your regular loaf. It has a distinctive malty flavour and a chewy texture that will help you eat your meal more slowly.
Light whole egg mayonnaise
20 g, roasted, not in oil
½ stick(s), chopped
Light rye bread
2 slice(s), (40g each)
- Place egg in a small saucepan and cover with cold water. Cover pan and bring to the boil. Remove cover and boil for 7 minutes. Drain and cool in cold water.
- Peel and chop egg. Combine egg, mayonnaise, capsicum and celery in a bowl.
- Spoon egg mixture onto bread. Serve topped with rocket and seasoned with freshly ground black pepper.
TIP: You can buy roasted or chargrilled red capsicum in jars or from the deli section at the supermarket.