Lee Bailey's Egg Salad Sandwiches
- Total Time
- 25 minutes
- Rating
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Ingredients
- 4eggs at room temperature
- 3tablespoons homemade mayonnaise
- ¼cup finely chopped red onion or chives
- Salt to taste if desired
- Freshly ground pepper to taste
- 4slices white bread, preferably protein bread
Nutritional analysis per serving (4 servings)
221 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 9 grams protein; 261 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put eggs in saucepan, add cold water to cover and bring to a boil. Simmer 12 to 15 minutes, depending on size of eggs. When cooked, drain and immediately run cold water over them to chill well.
- Step 2
Drain and peel eggs. Put them through sieve or ricer into a mixing bowl. There should be about 1½ cups.
- Step 3
Add mayonnaise, onion, salt and pepper and blend well.
- Step 4
Spread equal portions of mixture on four slices toasted bread. Serve.
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