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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 259.2
  • Total Fat: 13.0 g
  • Cholesterol: 245.0 mg
  • Sodium: 972.8 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 14.1 g

View full nutritional breakdown of Egg Salad Sandwiches calories by ingredient
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Egg Salad Sandwiches

Submitted by: BUDDY_LOVE

Introduction

This is a refreshingly light egg salad. It is a 2 bread slice sandwich, thick & juicy! Works well on any type of bread.

I used a grinder with a blend of organic sugar & black peppercorn in place of salt & pepper.
This is a refreshingly light egg salad. It is a 2 bread slice sandwich, thick & juicy! Works well on any type of bread.

I used a grinder with a blend of organic sugar & black peppercorn in place of salt & pepper.

Number of Servings: 3

Ingredients

    6 large eggs, hard cooked
    2 tbsp finely chopped celery
    2 tbsp sweet pickle relish
    3 tbsp mayonnaise (I used kraft light with canola)
    1 tbsp grated onion (cut from the root end & will be less tears)
    3/4 tsp dried Salad seasoning (I used McCormicks Salad Supreme)
    1/2 tsp Dijon Mustard (I used Emeril's)
    1/4 tsp salt
    1/4 tsp sugar
    1/4 ground black pepper
    1/2 Cup sliced pimiento-stuffed green olives
    6 bread slices

Directions

Makes 3 sandwiches

Mash 3 eggs in a large bowl using a fork or pastry blender. Chop remaining 3 eggs. Add chopped eggs, celery, and mext 8 ingredients to mashed eggs; stir until blended. Gently stir in olives. Cover and chill, if desired. Divide egg salad among 3 bread slices; top with remaining bread slices. Yield's 3 sandwiches.

Number of Servings: 3

Recipe submitted by SparkPeople user BUDDY_LOVE.






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