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    You are in: Home / Recipes / Egg Salad Sandwich Recipe
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    Egg Salad Sandwich

    Egg Salad Sandwich. Photo by lazyme

    1/1 Photo of Egg Salad Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    20 mins

    17 mins

    ratherbeswimmin''s Note:

    On toasted or untoasted bread, one of my favorite lunches.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place eggs in a large saucepan and fill with water to cover by 2-3 inches.
    2. 2
      Bring to a rolling boil and cook eggs 2 minutes.
    3. 3
      Remove from heat and let stand 5 minutes.
    4. 4
      Drain and cool eggs in a bath of cold water for 10 minutes.
    5. 5
      Peel eggs and let cool to room temperature.
    6. 6
      In a bowl, mash eggs with a fork or a potato masher.
    7. 7
      In another small bowl, mix mayonnaise, mustard, relish, scallions, salt, and pepper.
    8. 8
      Pour over mashed eggs.
    9. 9
      Stir until combined.
    10. 10
      Refrigerate at least 3 hours before serving.
    11. 11
      Divide egg salad evenly between two slices of toasted bread.
    12. 12
      Close sandwiches, slice in half on the diagonal, and serve.

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    Ratings & Reviews:

    • on March 01, 2013

      55

      Yummy sandwich. I don't usually add any mustard to my egg salad but I enjoyed the little bit of tang by adding the Dijon. Thanks for sharing a nice keeper. Made for Bargain Basement Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Egg Salad Sandwich

    Serving Size: 1 (237 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 403.4
     
    Calories from Fat 189
    47%
    Total Fat 21.0 g
    32%
    Saturated Fat 4.9 g
    24%
    Cholesterol 379.6 mg
    126%
    Sodium 14810.4 mg
    617%
    Total Carbohydrate 36.1 g
    12%
    Dietary Fiber 1.7 g
    7%
    Sugars 6.2 g
    24%
    Protein 17.0 g
    34%

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