
Simple Egg Salad Sandwich

CHOP eggs.
MIX mayonnaise, lemon juice, mustard, salt and pepper in medium bowl.
ADD chopped eggs, celery and green onions; MIX well.
REFRIGERATE, covered to blend flavors.
SERVE on wheat bread with lettuce leaves.
large hard-boiled EGGS, peeled |
6
|
lemon juice |
1 Tbsp.
|
mayonnaise |
1/4 cup
|
yellow mustard |
1 Tbsp.
|
salt |
1/4 tsp.
|
pepper |
1/4 tsp.
|
finely chopped celery |
1/2 cup
|
thinly sliced green onions |
1/4 cup
|
rustic wheat bread |
8 slices
|
lettuce leaves |
4
|
Super versatile, this classic egg salad is delicious served between two slices of toasted rustic wheat bread, stuffed into small tomatoes for an easy appetizer or served in a lettuce cup for a low-carb lunch.
This recipe is an excellent source of protein, vitamin A, folate and choline.
Calories | 372 |
Total fat | 20 g |
Saturated fat | 4 g |
Polyunsaturated fat | 9 g |
Monounsaturated fat | 5 g |
Cholesterol | 285 mg |
Sodium | 676 mg |
Carbohydrates | 31 g |
Fiber | 3 g |
Sugar | 5 g |
Protein | 16 g |
Vitamin A | 307 mcg |
Vitamin D | 2 mcg |
Folate | 143 mcg |
Choline | 240 mg |
Calcium | 130 mg |
Iron | 4 mg |
Potassium | 298 mg |