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Egg Salad Sandwiches
Ingredients
-
4
hard-cooked eggs, chopped
-
2
tablespoons sweet or dill pickle relish
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2
tablespoons finely chopped red sweet pepper
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1/4
cup mayonnaise or salad dressing
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1 1/2
teaspoons yellow mustard
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4
croissants, split
-
4
leaves red-tipped leaf lettuce
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4
- 8
slices Colby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)
Directions
1. 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.
2. 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
- Variation Curried Egg Salad:Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours.
- Variation Honey-Dill Egg Salad:Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad.
- Variation Egg Salad Wraps: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)
- Servings Per Recipe 4,
- Calories 451,
- Protein (gm) 13,
- Carbohydrate (gm) 30,
- Fat, total (gm) 31,
- Cholesterol (mg) 261,
- Saturated fat (gm) 12,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 695,
- Potassium (mg) 177,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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