6 eggs - hard boiled (336 g) ⅓ cup mayonnaise (80 g) ½ tsp salt (2 g) 1 tsp black pepper (2 g) 1 green onion - chopped fine (9 g) 2 celery sticks - diced (60 g) ¼ cup cucumber - thinly sliced (26 g) 8 slices Kinnikinnick White Bread (228 g) Optional: garnish with alpha sprouts or pea shoots
Directions
Egg Filling
Crack egg shells from hard boiled eggs and carefully peel off shell. Rinse peeled eggs to ensure no shell has been left behind. Gently dry with paper towel.
In a medium bowl, mash eggs with a potato masher or fork until crumbly.
Add mayonnaise, salt, and pepper. Mix together until combined.
Add celery and onion to egg mixture and mix until combined.
Fluffier than ever, it's sandwich-lovers favourite gluten-free bread, free from Top 8 allergens. Soft, chewy and as close to the ‘real thing’ as it gets. Vitamin & Mineral enriched. VEGAN. Weight: 454g/ 16oz Qty/Pkg: 1
