Sandwich à la salade d’œufs pour une personne

Ingrédients

• 1 slice whole grain bread
• 1 large hard-boiled egg
• 1 tablespoon mayonnaise (you may need a little more--add up to 1 ½ teaspoons more if necessary or desired)
• ⅛-¼ teaspoon yellow mustard or pickle juice
• 1 high-quality pickle spear (if very large, only use half)
• 1 green onion
• 1 small handful spinach (or other greens, to line the slice of bread)

Préparation

1. 1

   Toast the slice of bread. While the bread is toasting, chop the egg, pickle, and most of the green onion (the firmer end--reserve the rest) and place them in a bowl.

2. 2

   Add a generous tablespoon of light mayonnaise, about 1/8-1/4 teaspoon of yellow mustard (and/or pickle juice--and I don't usually measure it, just a little bit gets the job done) and stir gently to combine. Season to taste with salt and pepper.

3. 3

   Remove the toast from the toaster and line it with spinach (or other) leaves. Top with the egg salad. Thinly slice the remaining green onion and sprinkle on top of the sandwich. Sprinkle with additional salt and pepper and serve immediately.