I had been wanting an egg salad sandwich and was happy to make my own with a new supply of eggs purchased for holiday baking. Also, I came across some flatbread and was interested in giving it a try. Paul often likes sandwiches on pita bread, but good pita is hard to come by around here. I thought this might be an acceptable replacement.
Naan is apparently a general name for flatbread, but it is now also a brand. On the back of the package was a recipe for a pesto mayonnaise. Since pesto is an easy and popular investment around here and healthy with the added spinach, I decided to try the recommendation and spread it under my egg salad, lettuce, and tomato. It was so yummy. In fact, I went looking for it the next day to use in a project, and Paul had taken it all for lunch! To achieve the same results, mix equal parts of mayo and pesto.
Recipe Egg Salad
Hardboil the eggs, peel off shell, and dice then in an egg slicer, turning the the egg 90 degrees between chops. Add eggs to bowl with onions and garlic. Add mayonnaise with extra if too dry. Salt to taste. Cover each flatbread with 1/2 Tablespoon pesto mayonnaise. Spoon egg salad onto lettuce leaf, top with tomatoes, and roll wrap up.
Obviously, there was enough egg salad and toppings left to make a quick-grab lunch for Paul the following day.
Cost of Egg Salad Sandwich on Flatbread
- $2.00 Flatbread (Costco, $5.99 for 6)
- $0.21 Roma Tomato (Walmart)
- $0.10 Lettuce, leaves (Walmart)
- $0.10 Garlic (Costco)
- $0.37 Onion, half (Costco)
- $0.86 Eggs (Costco, purchase as 1.5 dozen)
- Minimal Salt
- $0.25 Mayonnaise (Publix)
- $0.40 Pesto (Spinach, basil, walnuts ground together)
- $4.29 Total
