Egg Salad 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.

Yield: Serves 4 (serving size: 1 sandwich)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 12 Minutes
Total: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 404
  • Fat: 16.5g
  • Saturated fat: 4.2
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 3g
  • Protein: 20.8g
  • Carbohydrate: 40.6g
  • Fiber: 1.2g
  • Cholesterol: 430mg
  • Iron: 3.6mg
  • Sodium: 746mg
  • Calcium: 79mg

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. 1. Combine first 6 ingredients in a medium bowl, stirring well.
  2. 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. 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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