Egg salad english-muffin sandwich

Delight in a delectable egg salad English muffin sandwich! A harmonious blend of creamy textures and savory flavors that will tantalize your taste buds.

Ingredients:

• 1 whole-wheat English muffin, split
• 1 teaspoon olive oil
• 2 medium carrots with tops (see Tips)
• 2 large hard-boiled eggs (see Tips)
• 1 tablespoon plus 1 tsp. mayonnaise
• 1 large romaine lettuce leaf, shredded

Instructions:

1. Heat up a grill pan or skillet (preferably not nonstick) over medium-high heat. Coat the sliced sides of English muffin halves with oil. Cook the muffins until they are lightly browned on both sides, for about 1 to 2 minutes per side.
2. If preferred, remove the skins from the carrots; then, cut them into stick shapes. Finely chop 1 tablespoon of the carrot greens.
3. Cut the hard-boiled eggs into small cubes and place them in a small bowl. Mix in mayonnaise and the finely chopped carrot greens; stir well to combine. Distribute the lettuce evenly between the grilled muffin halves; top with the egg salad mixture. Serve the carrot sticks on the side.

Summary:

• Calories: 513 kcal
• Fat: 32 g
• Protein: 20 g
• Carbs: 40 g
• Potassium: 674 mg
• Magnesium: 73 mg