Egg Salad Sandwiches

Serves: 4
Total Calories: 147


4 eggs hard-cooked, shelled, and chopped
1/4 cup mayonnaise
1 tablespoon onion minced
1/2 teaspoon mustard
1/4 teaspoon salt
1 dash hot pepper sauce Tabasco
2 tablespoons dill pickles, chopped (optional)
8 slices whole wheat flour


To hard-cook eggs, place eggs in large saucepan. Add cold water to 1 inch above eggs. Bring eggs barely to boil over medium heat, turn heat to low, cover pan and cook 15 minutes. Plunge eggs immediately into cold water for 5 minutes. Crack shells and peel under cold running water.
Mix all ingredients except whole wheat bread (rye bread may be substituted). Makes enough filling for 4 sandwiches.

Quick Egg Salad Sandwich: Scramble eggs until dry, rather than hard-cook them, and combine with remaining ingredients.

Nutritional Facts:

Serves: 4
Total Calories: 147
Calories from Fat: 127

This Egg Salad Sandwiches recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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