LEE BAILEY'S EGG SALAD SANDWICHES

Lee Bailey's Egg Salad Sandwiches image

Provided by Craig Claiborne

Time 25m

Yield 4 sandwiches

Number Of Ingredients 6

Ingredients

4 eggs at room temperature
3 tablespoons homemade mayonnaise
1/4 cup finely chopped red onion or chives
Salt to taste if desired
Freshly ground pepper to taste
4 slices white bread, preferably protein bread

Steps:

Put eggs in saucepan, add cold water to cover and bring to a boil. Simmer 12 to 15 minutes, depending on size of eggs. When cooked, drain and immediately run cold water over them to chill well.
Drain and peel eggs. Put them through sieve or ricer into a mixing bowl. There should be about 1 1/2 cups.
Add mayonnaise, onion, salt and pepper and blend well.
Spread equal portions of mixture on four slices toasted bread. Serve.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 2 grams, TransFat 0 grams