Pesto Egg Salad Sandwiches

Name: Pesto Egg Salad Sandwiches Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 8
Ingredients: 16 slices whole grain crusty bread (preferably sourdough) - about 1 loaf; 6 large hard-boiled eggs; � cup basil pesto; 2 tbsp balsamic vinegar; 1 tbsp Dijon mustard; � tsp black pepper

Minutes to Prepare: 15
Minutes to Cook: 6

Number of Servings: 8

Ingredients

16 slices whole grain, crusty bread (preferably sourdough) - about 1 loaf6 large hard-boiled eggs� cup basil pesto2 tbsp balsamic vinegar1 tbsp Dijon mustard� tsp black pepper

Directions

Preheat the oven to 400�F. Place the bread slices on baking sheets and bake on the top rack of the oven for 6-7 minutes, until lightly toasted. Set aside.
Peel the eggs into a large bowl and mash gently with a fork or potato masher.
Stir in the pesto, vinegar, mustard and pepper until incorporated.
Build sandwiches as you like them (I suggest slices of roasted red pepper and leaf lettuce) and enjoy.

Serving Size: Makes 8 sandwiches

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 275.1
Total Fat: 8.7 g
Cholesterol: 139.4 mg
Sodium: 633.8 mg
Total Carbs: 39.9 g
Dietary Fiber: 4.1 g
Protein: 11.0 g

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