MARTHA'S FAVORITE EGG SALAD SANDWICH
Martha's favorite egg salad sandwich is a healthy-and delicious- lunch choice.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
- Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.
SIMPLY EGG SALAD
A classic egg salad sandwich hits the spot on many occasions. You can serve it on your favourite sliced bread or buns, toasted or plain. It's always a sandwich to enjoy. Great for picnics, too!
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 2h20m
Yield 3
Number Of Ingredients 8
Steps:
- Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
- Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
- Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
- Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 5.1 g, Cholesterol 246.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 543.6 mg, Sugar 3.6 g
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Alexiss Light Egg Salad Sandwich Recipes
Alexiss Light Egg Salad Sandwich is a perfect breakfast or lunch recipe for anyone who loves egg salad but wants to make it healthier. This recipe is straightforward to make and contains fewer calories than traditional egg salad sandwiches.Ingredients:
- 6-8 hard-boiled eggs
- 1/4 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices of whole-grain bread
- 1/2 avocado, sliced
- Lettuce leaves
Instructions:
- Peel and chop the hard-boiled eggs and set aside.
- In a bowl, combine the Greek yogurt, light mayonnaise, chopped celery, chopped red onion, Dijon mustard, lemon juice, salt, and black pepper.
- Add the chopped eggs to the mixture and mix well until the eggs are coated with the dressing.
- Toast the whole-grain bread slices and set aside.
- Add a layer of lettuce leaves to the bottom slice of bread and top with the egg salad mixture.
- Top the egg salad with sliced avocado and the top slice of bread.
- Repeat with the remaining bread and egg salad mixture.
- Serve immediately and enjoy!