Egg Salad Sandwiches
- 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.
- 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.
From the Test Kitchen
Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours.
Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad.
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 Facts(Egg Salad Sandwiches)
- Per serving:
- 451 kcal cal.,
- 31 g fat
- (12 g sat. fat,
- 261 mg chol.,
- 695 mg sodium,
- 30 g carb.,
- 2 g fiber,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet