Eggstra Light Egg Salad on Rye
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 285.3
- Total Fat: 9.2 g
- Cholesterol: 284.4 mg
- Sodium: 619.8 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 1.5 g
- Protein: 14.6 g
View full nutritional breakdown of Eggstra Light Egg Salad on Rye calories by ingredient
Introduction
Dijon mustard, celery and green onion lighten up this classic favorite. Dijon mustard, celery and green onion lighten up this classic favorite.Number of Servings: 5
Ingredients
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The Filling:
6 jumbo eggs
3/4 cup finely diced celery (1/8 inch dice)
1/4 cup finely diced green onion
1.5 Tbs fat free miracle whip dressing
1 Tbs Dijon mustard
1 tsp garlic powder
1 tsp fresh ground black pepper
The base:
10 slices thinly sliced Jewish rye bread, toasted
5 - 10 small lettuce leaves
Tips
Filling makes five generously filled sandwiches.
Directions
- Arrange eggs in a single layer in a large sauce pan and cover with cold water by 1 inch.
- Heat on medium high until water reaches a full boil.
- Immediately cover the sauce pan and turn off the heat. Leave the pan on the burner for 15 minutes.
- Chop the green onion and celery to a very fine dice.
Peel, chop and mash the eggs. I run them both ways through an egg slicer to chop - works great.
- Layer the filling and lettuce leaves on the toast to serve.
Serving Size: makes five sandwiches
- Heat on medium high until water reaches a full boil.
- Immediately cover the sauce pan and turn off the heat. Leave the pan on the burner for 15 minutes.
- Chop the green onion and celery to a very fine dice.
Peel, chop and mash the eggs. I run them both ways through an egg slicer to chop - works great.
- Layer the filling and lettuce leaves on the toast to serve.
Serving Size: makes five sandwiches