Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Double Egg Salad Sandwich
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 304
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 240 mg
- Sodium
- 365 mg
Inspired by the Japanese egg salad sando, this sandwich takes a creamy egg salad and layers it between pillowy slices of crustless, soft white sandwich bread. A halved boiled egg is studded in the center of the sandwich, so when cut in half the cross section of egg is exposed.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 304
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 240 mg
- Sodium
- 365 mg
Ingredients
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Directions
- Bring a large saucepan of water to a boil. Add the eggs, return to a simmer and cook 8 minutes. Drain and run the eggs under cold water; peel. Roughly chop 4 of the eggs, and halve the remaining egg lengthwise.
- Mix the mayonnaise, scallions, Dijon mustard and salt in a medium bowl; stir in the chopped eggs.
- To assemble the sandwiches, spread the egg salad on 2 slices bread and top each with a halved egg and another slice of bread. Cut the sandwiches in half.
