Carrot and Egg Sando
What Started it all:
Carrot and egg sando
This delightful Japanese-inspired sandwich combines the sweetness of carrots with the richness of eggs. Perfect for a light lunch or a quick snack, this sando is sure to satisfy your taste buds.
Ingredients
- 8 slices of white bread
- 4 medium carrots, grated
- 4 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 2 tablespoons unsalted butter, softened
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low and simmer for 10 minutes.
- Remove the eggs from the hot water and transfer them to an ice bath to cool.
- Peel the eggs and chop them finely.
- Wash and peel the carrots.
- Grate the carrots using a box grater or a food processor.
- In a medium bowl, combine the chopped eggs, grated carrots, mayonnaise, and Dijon mustard.
- Mix well until all ingredients are evenly distributed.
- Season with salt and pepper to taste.
- Lay out the slices of bread on a clean surface.
- Spread a thin layer of softened butter on one side of each slice of bread.
- Divide the carrot and egg mixture evenly among 4 slices of bread, spreading it out to cover the entire surface.
- Top each with another slice of bread, buttered side down.
- Cut each sandwich in half diagonally or into thirds, if you prefer smaller portions.
- Garnish with chopped parsley if desired.
This Carrot and Egg Sando is a simple yet delicious sandwich that can be enjoyed by all ages. It’s nutritious, easy to make, and perfect for any occasion. Enjoy your meal!