Egg Salad Sandwiches Recipe

Summary

Preparation Time5 MinCooking Time2 Min
Ready In7 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
CuisineCourse
VegetarianMain Ingredient
Interest Group

Ingredients

 Hard cooked eggs4 , chopped
 Chopped pimento stuffed olives2 Tablespoon
 Mayonnaise3 Tablespoon
 Prepared mustard2 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 English muffins2 , split and toasted
 Paprika2 Pinch

Nutrition Facts

Serving size

Calories 509 Calories from Fat 298

% Daily Value*

Total Fat 33 g50.8%

Saturated Fat 5.5 g27.7%

Trans Fat 0 g

Cholesterol 499.5 mg

Sodium 1138.6 mg47.4%

Total Carbohydrates 33 g11%

Dietary Fiber 3.5 g14.1%

Sugars 2.5 g

Protein 21 g41%

Vitamin A 20.4% Vitamin C 0.91%

Calcium 18% Iron 19.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large mixing bowl add all the ingredients except the muffins and paprika and stir to mix thoroughly.
2. Spoon about 1/4 cup of the mixture (3 tablespoons) on the base of each toasted muffin half.
3. Sprinkle paprika if you like.
4. Arrange muffins on plastic rack or on paper towels in the microwave, and cook for 1 to 2 minutes until heated through
5. Let rest for 1 minute.

SERVING
6. Serve the muffins hot
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