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

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    daisygrl64's Note:

    Toasted whole wheat bread is topped with crispy cucumbers, juicy tomatoes, creamy egg salad and crisscrossed with bacon. Land-O-Lakes Cookbook.

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    Ingredients:

    Yield:

    sandwic ...

    Units: US | Metric

    Egg Salad

    Sandwich

    Directions:

    1. 1
      in 2 qt saucepan place eggs, add enough cold water to come 1" above eggs. cook over high heat until water comes to a full boil, remove from heat. cover and let stand 20 to 25 minutes.
    2. 2
      immediately cool eggs in cold water to prevent further cooking.
    3. 3
      peel, chop cooked eggs, place in medium bowl, stir in remaining salad ingredients.
    4. 4
      fry or microwave bacon until crispy.
    5. 5
      meanwhile toast bread.
    6. 6
      top each slice toast with 1 lettuce leaf, 2 slices tomato, 3 slices cucumber and 1/2 cup egg salad.
    7. 7
      crisscross cooked bacon strips over sandwich and serve.

    Ratings & Reviews:

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    Nutritional Facts for Open Faced Egg Salad Sandwich

    Serving Size: 1 (7171 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1586.7
     
    Calories from Fat 385
    24%
    Total Fat 42.8 g
    65%
    Saturated Fat 9.0 g
    45%
    Cholesterol 328.7 mg
    109%
    Sodium 3015.8 mg
    125%
    Total Carbohydrate 264.5 g
    88%
    Dietary Fiber 39.6 g
    158%
    Sugars 51.0 g
    204%
    Protein 62.4 g
    124%

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