Egg Salad Sandwich
A smart, stylish, satisfying starter, egg salad sandwich truly makes for an irresistible treat. Great for a summer lunch, picnic or barbeque this filling treat takes no time to make at all. Betty's version of this sumptuous sandwich is a breeze to make and clean up. Tune into the recipe video to learn more about it.
Ingredients
| Hard boiled eggs | 6 , peeled and finely chopped | |
| Finely chopped celery | 1/2 Cup (8 tbs) | |
| Minced onion | 1 Tablespoon | |
| Mayonnaise | 1/3 Cup (5.33 tbs) | |
| Honey mustard | 1 Teaspoon | |
| Paprika | To Taste | |
| Salt | To Taste | |
| Black pepper | To Taste | |
| Lettuce leaves | 6 , washed, and dried with paper towel | |
| Bread slices | 8 ((Choose Any Bread, Whole Wheat, White, Etc. I Used Arnold Sandwich Thins, Plus 100% Whole |
Directions
In a medium bowl, place 6 chopped eggs, 1/2 cup chopped celery, 1 tablespoon minced onion, 1/3 cup mayonnaise, 1 teaspoon honey mustard, paprika, salt, and black pepper, all to taste. Gently mix until combined. Toast the bread slices that you will be using. Place lettuce leaves on top of a slice of the toasted bread. Spread with an even layer of egg salad. Top with the remaining slice of toasted bread. This should make 4 to 6 sandwiches, depending on how thickly you spread them.
Note: In order to make a gourmet egg salad sandwich, you may add 1/2 cup of any one of the following to your egg salad mixture. If you choose two, use 1/4 cup of each. I do not advise that you choose more than two add-ins, unless very carefully selected.
Recipe Summary
Nutrition Facts
Serving size
Calories 852Calories from Fat 455
% Daily Value*
Total Fat 51 g78.5%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol
Sodium 1205 mg50.21%
Total Carbohydrates 63 g21%
Dietary Fiber 3 g12%
Sugars 4 g
Protein 31 g62%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
