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Egg Salad Sandwich

Oxmoor House
Hands-on time 12 mins
Total time 12 mins
Yield Serves 4 (serving size: 1 sandwich)
A touch of lemon rind and sour cream adds a bright note to creamy egg salad. To pack for lunch, keep the egg salad chilled, and store the bread and lettuce separately; build your sandwich when you're ready to eat.

Ingredients

  • 1/4 cup canola mayonnaise
  • 3 tablespoons thinly sliced green onions
  • 3 tablespoons reduced-fat sour cream
  • 2 teaspoons whole-grain Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated lemon rind
  • 8 hard-cooked large eggs
  • 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
  • 4 large Boston lettuce leaves

Nutrition Information

  • calories 404
  • fat 16.5 g
  • satfat 4.2
  • monofat 7 g
  • polyfat 3 g
  • protein 20.8 g
  • carbohydrate 40.6 g
  • fiber 1.2 g
  • cholesterol 430 mg
  • iron 3.6 mg
  • sodium 746 mg
  • calcium 79 mg

How to Make It

  1. Combine first 6 ingredients in a medium bowl, stirring well.

  2. Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.

  3. Arrange 4 toast slices on a cutting board or work surface. Top each toast slice with 1 lettuce leaf, 1/2 cup egg mixture, and 1 toast slice. Serve immediately.

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