Egg Salad Sandwiches

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.


Egg Salad Sandwiches


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Ingredients
 
savings in
 
  • 4    hard-cooked eggs, choppedOn Sale
  • 2  tablespoons  sweet or dill pickle relishOn Sale
  • 2  tablespoons  finely chopped red sweet pepperOn Sale
  • 1/4  cup  mayonnaise or salad dressingOn Sale
  • 1-1/2  teaspoons  yellow mustardOn Sale
  • 4    croissants, splitOn Sale
  • 4  leaves  red-tipped leaf lettuceOn Sale
  • 4 to 8  slices  Colby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)On Sale

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
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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