Egg Salad Sandwich

Name: Egg Salad Sandwich
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 1 bowl Multigrain rice; 1 Sushi Nori; 8 shrimp; 30g Miscellaneous vegetables; 20g Yogurt; 10g Low-calorie salad dressing

by Koba Private Kitchen

4.9 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

2

In addition to mastering the essence of the sandwich rice ball, it is natural to implement the simple method to the end. Spread the seaweed slices with multi-grain rice, put a few spoonfuls of tempting egg salad on top, squeeze and compact, and dip the salad dressing. The eggs are moist and soft, and the flour is so glutinous that they will be opened in a short time. When encountering sweet and solid multi-grain rice, it is too suitable for the weather when the appetite is gone.

Ingredients

Egg Salad Sandwich

1. Cook the shrimp and mixed vegetables first, and cut the cooked shrimp into cubes.

2. Prepare 2 hard-boiled eggs, peel them and mash them into puree. Add diced vegetables, shrimps, 20 grams of yogurt and a little salad dressing, mix well.

3. Take a piece of sushi seaweed and cut it in half into a rectangular shape. Spread a layer of multi-grain rice. Turn it over and place another layer of multi-grain rice.