• 1 Rating

Put a Mediterranean twist on traditional egg salad sandwiches by adding a few extra ingredients. Kalamata olives, feta cheese, and chopped tomatoes give these egg salad sandwiches Greek flavors.

Source: Better Homes and Gardens

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Blaine Moats

Recipe Summary

total:
15 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine first seven ingredients (through pepper). Stir in eggs.

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  • Spread egg mixture on cut sides of bottoms of croissants. Top with arugula and croissant tops. Tightly wrap each sandwich in foil or plastic wrap to tote. Chill up to 4 hours. To serve, cut each sandwich in half if desired.

Nutrition Facts

504 calories; total fat 32g; saturated fat 11g; polyunsaturated fat 9g; monounsaturated fat 10g; cholesterol 412mg; sodium 1023mg; potassium 309mg; carbohydrates 31g; fiber 3g; sugar 7g; protein 24g; trans fatty acid 0g; vitamin a 4151IU; vitamin c 6mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 3mg; vitamin b6 0mg; folate 123mcg; vitamin b12 1mcg; calcium 148mg; iron 4mg.
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4.0 stars
06/01/2019
When I didn't have any green onion had to used red onion . Also thought I had little croissants , also out of them . I had 20 minutes to make them for the girls get to -gather .Twice a month I host a girl get together . I used tortillas & roll them up , I added olives which that made a hit , everyone thought of them really good . So with the leftover , the kids got the rest for dinner that night .
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