Green Egg Salad Sandwich

I bet you have some leftover hard-boiled eggs this week, right? Me too, and after spying yet another photo of the social-media-famous egg salad sandwich from Konbi in Los Angeles, I decided to make my own. Instead of the Japanese-inspired Konbi version, I had some beautiful market-fresh pea shoots and homegrown chives, so I went for a green, herby egg salad. The fancy presentation is optional, of course, but that sunny egg will brighten up your lunch!

2 hard-boiled eggs

2 Tbsp mayonnaise (or to taste)

1 Tbsp chives, chopped

1 Tbsp parsley, chopped

salt and pepper to taste

2 tsp nutritional yeast (optional)

1 handful pea shoots

2 slices bread of your choice

Dice the hard-boiled eggs, reserving one half of an egg un-cut. Stir together eggs, mayonnaise, herbs, salt and pepper, and optional nutritional yeast. To assemble, place the reserved egg half face down on one piece of bread, pile the egg salad around it, and top with pea shoots and the other slice of bread. Cut the sandwich in half and enjoy. Serves 1. 

Note: I didn’t have any, but an avocado would be a great addition to this sandwich!