Egg salad makes a quick supper when you build it into a sandwich with lettuce and tomato, turning a shelf staple into a proper meal. Toast the bread to warm it through while the eggs come together, and you have dinner in minutes.

Serves 2. 15 minutes, 10 at the stove.

About 190 calories a serving, 8 g protein, 30 g carbohydrate, 4 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need one container egg salad (Wegmans), a pinch salt, to taste pepper, 4 slices bread, as needed lettuce and tomato.

1. Toast four slices of bread until golden and warm, about three minutes.3 min
2. Scoop the egg salad into a small bowl, season with a pinch of salt and pepper to taste, and stir to combine.
3. Spread half the egg salad on one slice of toast, top with lettuce and tomato, then place another slice of toast on top. Repeat with the second sandwich.

Cook mode

Note The egg salad keeps in its container for a few days and also works on crackers with raw vegetables. Serve with a simple green salad or soup to round out the meal.