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 |
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.
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