I am a huge sandwich person. I will put any food in between slices of bread. One of my favorite sandwiches is egg salad. Eggs have gotten a bad wrap as a cholesterol making, hardening of the artery food that you should avoid, not the case.
Eggs contain all the daily vitamins and minerals needed for energy in all cells of the body. Eggs build strong muscles, and a healthy immune system lowers the risk of heart disease, is brain healthy, and good for your eyesight to prevent macular degeneration. Eggs are a rich source of Vitamin D, B^, B12, selenium, and minerals such as zinc, iron, and copper. It best to use eggs that are 3 to 4 days old. When the eggs are too fresh it’s harder to get the shells off. I have a whole chapter in my cookbook, “Food for Thought” devoted to the “incredible edible egg” You will be surprised in what you will learn plus enjoy all the wonderful recipes I make with eggs!


6 organic eggs at least 3 days old. If the eggs are older it makes it easier to peel the shell. 
1 celery rib chopped into tiny small pieces
1 tablespoon Dijon mustard
1 teaspoon yellow mustard
1/2 cup low-fat mayonnaise
4 pieces of  organic seeded whole wheat bread
2 cups wild or baby arugula                                                                


Place the eggs in a pot and cover them with water by 2″ inches and bring to a gentle boil. Boil for three minutes, remove from heat and let the eggs sit in the water covered for 10 minutes.
Immerse the eggs in an ice bath for 5 minutes. Drain the water, cover the pan with a lid, and shake the pan back and forth gently 9 to 10 times roughly to crack and loosen the shells. Peel under cool running water.
Separate the yolks from the white. Chop the egg whites into small pieces, set aside in a bowl. Mash the yolks finely with a fork add 1/2 cup of mayonnaise, Dijon mustard, and yellow mustard, and whip it with a fork until creamy, Add in the egg whites and mix together well. Add the celery, pinch of salt and cracked black pepper and mix.
Lay 2 pieces of the bread on a cutting board. Add 1/2 cup of egg salad over each piece of bread. Use a serrated knife to slice on a diagonal.
Top the egg salad with a handful of arugula. Slice the remaining 2 pieces of bread on a diagonal, top the sandwich with the bread!

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