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Cheese And Egg Salad Sandwiches

Diet.Chef's picture
Ingredients
  Hard-cooked eggs 3 , chopped
  Finely chopped celery 2 Tablespoon
  Finely chopped sweet pickle 2 Tablespoon
  Green onion 1 , thinly sliced
  Chopped pimiento 1 Tablespoon
  Mayonnaise/Salad dressing 2 Tablespoon
  Shredded cheese 2 Tablespoon (Cheddar Or American)
  Dijon-style mustard 1 1⁄2 Teaspoon
  Salt 1 Dash
  Basic crepes 10
  Lettuce leaves 4
Directions

For filling, combine hard-cooked eggs, celery, sweet pickle, green onion, and pimiento. Stir together mayonnaise, shredded cheese, mustard, and salt; toss with egg mixture. Cover; chill.
Meanwhile, prepare Basic Crepes. To assemble crepewiches fold 1 crepe in half, forming a semicircle. (Put the unbrowned side of the crepe on the inside.) Place a lettuce leaf on crepe, positioning lettuce so it extends beyond rounded edge of crepe.
Bring the corners of the crepe together and overlap, forming a cone; secure with a toothpick. Fill folded crepe with about 2 slightly rounded tablespoons of the filling. Repeat with the remaining 9 crepes and filling.
Basic Crepes: Combine 2 eggs, 1 1/22 cups milk, 1 cup all-purpose flour, 1 tablespoon cooking oil, and 1/4 teaspoon salt Beat with a rotary beater till blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towel; remove crepe. Repeat to make 18 to 20 crepes, greasing skillet occasionally.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Side Dish
Method: 
Chilling
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
5 Minutes

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