Pesto Egg Salad Sandwiches

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

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


Introduction

A new way to brighten up those Easter egg leftovers! If you’re having an Easter party, you can serve these open-faced on thin slices of baguette as crostini. Part of my "Springtime Celebrations" recipe e-book: http://new-tritionblog.blogspot.ca/2012/03
/healthy-springtime-celebrations-recip
e.html A new way to brighten up those Easter egg leftovers! If you’re having an Easter party, you can serve these open-faced on thin slices of baguette as crostini. Part of my "Springtime Celebrations" recipe e-book: http://new-tritionblog.blogspot.ca/2012/03
/healthy-springtime-celebrations-recip
e.html
Number of Servings: 8

Ingredients

    16 slices whole grain, crusty bread (preferably sourdough) - about 1 loaf
    6 large hard-boiled eggs
    ¼ cup basil pesto
    2 tbsp balsamic vinegar
    1 tbsp Dijon mustard
    ¼ 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.