Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Oxmoor House January 2013

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
12 mins
total:
12 mins
Yield:
Serves 4 (serving size: 1 sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a medium bowl, stirring well.

    Advertisement
  • 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.

  • 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.

Source

Cooking Light Crave!

Nutrition Facts

404 calories; fat 16.5g; mono fat 7g; poly fat 3g; protein 20.8g; carbohydrates 40.6g; fiber 1.2g; cholesterol 430mg; iron 3.6mg; sodium 746mg; calcium 79mg.
Advertisement