Egg Salad Sandwich

Oxmoor House
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.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 12 Minutes
Total: 12 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Crave!

January 2013