
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 |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.