Egg Salad Sandwiches
Recipe from
Better Homes and Gardens
Kids may run to the lunch table when they find out this popular sandwich is on the menu. It's also ideal for the vegetarian diet.
Servings:
4 sandwiches
Ingredients
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4hard-cooked eggs, choppedsee savings
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2 tablespoonssweet or dill pickle relishsee savings
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2 tablespoonsfinely chopped red sweet peppersee savings
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1/4 cupmayonnaise or salad dressingsee savings
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1-1/2 teaspoonsyellow mustardsee savings
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4croissants, splitsee savings
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4 leavesred-tipped leaf lettucesee savings
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4 to 8 slicesColby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)see savings
Directions
1.
For egg salad, in a medium bowl stir together eggs, pickle relish, sweet pepper, mayonnaise, and mustard. If desired, cover and chill for up to 6 hours.
2.
To assemble sandwiches, layer the bottom halves of the croissants with lettuce leaves. Spread egg salad over lettuce; top with 1 or 2 cheese slices. Add top halves of croissants. If necessary, use wooden toothpicks to secure sandwiches. Makes 4 sandwiches.
3.
Curried Egg Salad: Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours.
4.
Honey-Dill Egg Salad: Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad.
5.
Egg Salad Wraps: Prepare egg salad as directed. Substitute four 8-inch flour tortillas for croissants. Lay lettuce leaves on tortillas; top with egg salad and roll up.
Nutrition information
Per serving: Calories 451, Total Fat 31 g, Saturated Fat 12 g, Cholesterol 261 mg, Sodium 695 mg, Carbohydrate 30 g, Fiber 2 g, Protein 13 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 10%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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