Egg Salad Tea Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 slices of pumpernickel bread 3 hard boiled eggs , chopped 2 tbsp mayonnaise 1 tsp Dijon mustard 2 tbsp chives 2 tbsp crispy bacon bits salt and pepper
Take the bowl of chopped egg into the medium bowl. Then add the mayonnaise, Dijon mustard, chopped chives, salt and pepper. Combine well using your spoon, stirring firmly.Then, generously spoon the mixed egg salad onto two slices of the pumpernickel bread and spread well using the back of the spoon. Now, sprinkle over the bacon bits and place the remaining two slices of bread on top to close the sandwich. Using your large knife slice them diagonally across.
Serving Size: Makes 8 2 inch pieces
Number of Servings: 8
Recipe submitted by SparkPeople user VEHAMILTON1.
Serving Size: Makes 8 2 inch pieces
Number of Servings: 8
Recipe submitted by SparkPeople user VEHAMILTON1.
Nutritional Info Amount Per Serving
- Calories: 71.0
- Total Fat: 3.2 g
- Cholesterol: 29.2 mg
- Sodium: 77.9 mg
- Total Carbs: 0.4 g
- Dietary Fiber: 0.5 g
- Protein: 2.3 g
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