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Vegetable Egg Salad Sandwiches

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Ingredients
  Broccoli flowerets 1 Cup (16 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs) (1 Small Size)
  Hard cooked eggs 3 , chopped
  Mayonnaise/Salad dressing 3 Tablespoon
  Prepared mustard 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Whole wheat bread slice 4 , toasted
  Tomato 1 Medium, sliced
  Shredded monterey jack cheese 1⁄2 Cup (8 tbs)
Directions

1. Place broccoli and onion in ungreased pie plate, 9 x 1 1/4 inches. Cover tightly and microwave on high 3 to 4 minutes or until broccoli is crisp-tender.
2. Mix eggs, mayonnaise, mustard and salt; spread on toast. Top with tomato, broccoli mixture and cheese. Place on paper towel-lined plate. Microwave uncovered on high
3 to 4 minutes, rotating plate 1/2 turn after 1 minute 30 seconds, until cheese is melted.
4 open-face sandwiches; 260 calories per sandwich.

Recipe Summary

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

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4.32
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1156 Calories from Fat 666

% Daily Value*

Total Fat 74 g114.5%

Saturated Fat 19.8 g99%

Trans Fat 0 g

Cholesterol 807.1 mg269%

Sodium 1972.1 mg82.2%

Total Carbohydrates 72 g23.9%

Dietary Fiber 6.5 g26%

Sugars 13.6 g

Protein 50 g100%

Vitamin A 95.2% Vitamin C 141.8%

Calcium 70.8% Iron 39.8%

*Based on a 2000 Calorie diet

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Vegetable Egg Salad Sandwiches Recipe