Egg Salad sandwiches

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 212.0

Total Fat: 12.4 g
Cholesterol: 318.0 mg
Sodium: 606.2 mg
Total Carbs: 12.6 g
Dietary Fiber: 0.2 g
Protein: 9.5 g

View full nutritional breakdown of Egg Salad sandwiches calories by ingredient

Introduction

I use the yolks and whites -- I need the iron from the yolk. We like this during Lent, too. If you leave out the yolks, then you will need to increase the number of egg whites and/or decrease the amount of mayonnaise. You will need to adjust the nutritional info as well. I use the yolks and whites -- I need the iron from the yolk. We like this during Lent, too. If you leave out the yolks, then you will need to increase the number of egg whites and/or decrease the amount of mayonnaise. You will need to adjust the nutritional info as well.

Minutes to Prepare: 15

Minutes to Cook: 10

Number of Servings: 4

Ingredients

6 hard boiled large eggs, chopped

0.5 cup (or 10 Tbsp) Fat free mayonnaise

0.25 cup (or 5 Tbsp) light mayonnaise

0.25 cup pickle relish

1 Tbsp yellow mustard

Dash paprika

lettuce, optional

Directions

Mix all together except paprika and lettuce. Chill until ready to use. Spread on toast, sprinkle with paprika, add lettuce, and top with toast.
Makes 4 sandwiches.

Number of Servings: 4

Recipe submitted by SparkPeople user JANYTOO.