RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6411
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| Recipe Name: |
Best-Ever Egg Salad Sandwiches - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.79
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights.
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Ingredients:
0.5 Cup mayonnaise
12 Slices bread, white toasted
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Directions:
Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half. |
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| Nutrition per Serving: |
| Calories: |
869 |
Total Carbs: |
75.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
8.0 |
Fat: |
56.7 |
Protein: |
39.36 |
| Fiber: |
2.31 |
Sodium: |
1317.00 |
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