Ingredients:*

• 2 hard-boiled eggs, cut in small pieces
• 1/2 tsp. honey mustard
• 1 1/2 tsp. fat-free mayo
• 2 tsp. onion, finely chopped
• 2 tsp. cilantro,  finely chopped
• Pinch of salt
• 2 slices of gluten-free bread **

In a medium-sized bowl, add the cut boiled eggs, honey mustard, mayo, onion, and cilantro. Mix to combine ingredients. Add salt to taste. Then, take two slices of gluten-free bread, spray with olive oil, add the egg-salad, and cut diagonally. Warm the sandwich in a toaster oven until the bread has browned around the edges. Enjoy!

*Note: this recipe is for one serving.

**I recommend using Udi’s Multigrain Bread– it’s been my go-to for many years.