Creamy egg-salad sandwich

March 31, 2013 

Eggs are an inexpensive source of high quality protein. You may want to prepare extra hard cooked eggs for breakfast or a snack. To prevent food-borne illness, do not use Easter eggs that have been out of refrigeration for more than 3 hours.

Although the recipe uses whole wheat English muffins, you can also try your favorite bread or crackers.


6 large hard cooked eggs

¼ cup reduced-fat mayonnaise

1 ½ teaspoons prepared mustard

1 ½ teaspoons sweet pickle relish

½ cup celery, chopped finely

Dash salt (optional)

1/8 teaspoon black pepper

4 whole wheat English muffins


Remember to wash your hands before cooking and to clean your work surface.

1. Crack and peel hard-cooked eggs, chop coarsely and place in a large mixing bowl.

2. Add mayonnaise, mustard, relish and celery. Mash together.

3. Season with salt and black pepper.

4. Toast English muffin and spread egg salad and serve.

Nutrition Facts:

Serving Size — 1 sandwich; Serves — 4.

Per serving: 280 calories; 11 g fat; 320 mg cholesterol; 570 mg sodium; 30 g carbohydrates; 4 g fiber; and 16 g protein.

Source: Healthy and Homemade — 2012 Nutrition & Fitness Calendar, Iowa State University Extension and Outreach.

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