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Creamy, protein-packed egg salad sandwich with crisp carrots – a quick and satisfying comfort lunch!

Creamy, classic egg salad tucked between two slices of soft bread. This simple sandwich is a lunchtime favorite, perfect for picnics or a quick meal, and comes together in minutes with just a few pantry staples.
Serving size: 1 sandwich

Crisp, fresh carrot sticks are the perfect healthy snack. Naturally sweet and crunchy, they're great for dipping in hummus or ranch, or packing in lunchboxes for an easy side.
Serving size: 1 cup


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Creamy, protein-packed egg salad sandwich with crisp carrots – a quick and satisfying comfort lunch!
This southern dish is perfect for lunch. With 541.09 calories and 19.82g of protein per serving, it's a nutritious choice for your meal plan.
Hard-Boil the Eggs
Prepare the Egg Salad Filling
Assemble and Serve
Prep Carrots: Wash 6 medium carrots thoroughly under cold running water. Using a vegetable peeler, remove the outer skin. Trim off the top (stem end) and the bottom tip of each carrot.
Cut into Sections: Cut each carrot crosswise into manageable sections, typically 3 to 4 inches long. This makes them easier to handle for the next step.
Slice into Sticks: Stand each section on its flat end. Slice it lengthwise into planks about 1/4-inch thick. Stack a few planks and slice them again lengthwise into sticks of the same 1/4-inch thickness. Repeat for all carrot sections.
Chill for Crispness (Optional): For extra crunchy carrot sticks, prepare an ice bath. Fill a large bowl with 4 cups of cold water and 2 cups of ice cubes. Submerge the carrot sticks in the ice water for 15-20 minutes.
Serve or Store: Drain the carrot sticks well. If you used the ice bath, pat them dry with a clean kitchen towel or paper towels. Serve immediately with your favorite dip or store in the refrigerator.