Open-Face Egg Salad Sandwiches
This knife-and-fork sandwich is terrific with potato chips, pickles and marinated vegetables from a market salad bar or the deli. Brownies à la mode are a delicious finish.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
American
Sandwich
Egg
Onion
Quick & Easy
Lunch
Summer
Bon Appétit
- 1 tablespoon dijon mustard
- 1/4 cup chopped red onion
- 2 teaspoons chopped fresh thyme
- 5 tablespoons mayonnaise
- Carbohydrate 21 g(7%)
- Cholesterol 386 mg(129%)
- Fat 40 g(61%)
- Fiber 4 g(16%)
- Protein 19 g(38%)
- Saturated Fat 8 g(39%)
- Sodium 593 mg(25%)
- Calories 521
Preparation Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.
Preparation Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.
