Egg-and-Tuna Salad Sandwiches

Yield: 5 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 0.0%
  • Fat: 9.8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 19.5g
  • Carbohydrate: 34.8g
  • Fiber: 4.8g
  • Cholesterol: 184mg
  • Iron: 4mg
  • Sodium: 697mg
  • Calcium: 176mg

Ingredients

  • 4 hard-cooked large eggs, chopped
  • 1 (6-ounce) can chunk light tuna in water, drained
  • 3 tablespoons light mayonnaise
  • 2 tablespoons minced red onion
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 10 (1-ounce) slices whole wheat bread
  • 5 large red leaf lettuce leaves
  • 5 (1/4-inch-thick) slices tomato
  • 1 1/4 cups alfalfa sprouts

Preparation

  1. 1. Combine first 6 ingredients in a medium bowl. Spread 1/2 cup egg mixture over each of 5 bread slices. Top each with 1 lettuce leaf, 1 tomato slice, 1/4 cup alfalfa sprouts, and 1 bread slice.
  2. carbo rating: 30
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