Egg Salad Sandwiches - dummies

By Bev Bennett

Making the egg salad filling for sandwiches in advance saves last-minute preparation time. Keep the egg salad mixture in a covered container in the refrigerator up to 4 days and stir before using. Even though lettuce and tomatoes turn this sandwich into a meal, consider adding a side dish of sliced cucumbers in vinaigrette dressing.

Preparation time: 10 minutes

Yield: 4 servings

8 hard-cooked eggs, peeled

2 tablespoons sweet pickle relish

1/4 cup light mayonnaise

1/8 teaspoon paprika

1 tablespoon minced chives

8 slices of challah, sliced 1/2-inch thick

8 leaves romaine, or iceberg lettuce

2 tomatoes

  1. Place the eggs in a medium bowl and dice them with a sharp knife.

  2. Add the relish, mayonnaise, paprika, and chives; stir well to blend.

  3. Place four slices of bread on a work surface and divide the egg salad among the bread slices.

  4. Add two lettuce leaves to each sandwich.

  5. Core and thinly slice the tomatoes.

  6. Add tomato slices over the lettuce and close each sandwich with a top slice of bread.

  7. Cut the sandwiches diagonally in half and serve.

Per serving: Calories 461 (From fat 186); Fat 21g (Saturated 6g); Cholesterol 470mg; Sodium 707mg; Carbohydrate 46g (Dietary fiber 3g); Protein 21g.