EGG SALAD ON TOASTED BREADS RECIPE
AJI-NO-MOTO® UMAMI SEASONING
3 pieces (180 grams) Chicken eggs, boiled, peeled, coarsely chopped
1/4 cup (75 ml) Mayonnaise
2 teaspoons (10 grams) Pickle relish
2 Tablespoons (30 grams) Onions, chopped
1/2 pack (5.5 grams) AJI-NO-MOTO® Umami Seasoning
1/2 teaspoon (2.5 grams) Sugar
1/2 teaspoon (2.0 grams) Salt
1/8 teaspoon (0.3) Pepper, black, ground
1/2 head (200 grams) Iceberg, lettuce, leaves separated, well-cleaned
1/4 cup (15 grams) Spring onions, chopped
3 slices (75 grams) Bread, cut into 6 triangles
Reduced sodium by 34%
Original sodium content: 1 1/2 teaspoons (7.5 g) Salt
|Calories per serving (kcal)||190.0|
|Dietary Fiber (g)||0.6|
Good to Know Nutrition Facts!
Eating eggs leads to elevated levels of high-density lipoprotein (HDL), also known as the “good” cholesterol. People who have higher HDL levels have a lower risk of heart disease, stroke and other health issues.
Preparation time: 10 minutes
Cooking time: 15 minutes
- MIX. In a bowl, mix together the eggs, mayonnaise, pickle relish and onions.
- SEASON & CHILL. Add AJI-NO-MOTO®, sugar, salt and pepper. Blend well and chill for at least one(1) hour.
- ASSEMBLE. Scoop egg salad mixture and place on top of lettuce leaves.
- SERVE. Top with spring onions and serve with toasted slices of bread.
Makes 6 servings
Serving size: 1 scoop egg salad, 1/2 sliced bread (99 g)
Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking.