Crunchy Egg Salad Sandwiches

MAKES: 4 SERVINGS
SERVING SIZE: 1 SANDWICH EACH
MAKES: 4 SANDWICHES
START TO FINISH: 25 MINS

 

 

 

 


Ingredients

4 hard-cooked eggs,* chopped

1/2 cup peeled, seeded, and finely chopped cucumber

1/4 cup finely chopped red sweet pepper

2 tablespoons fat-free mayonnaise dressing

2 tablespoons light sour cream

1 1/2 teaspoons snipped fresh dill or 1/4 teaspoon dried dill

1 teaspoon Dijon-style mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

4 thin, round whole grain sandwich rolls

1 cup fresh spinach leaves


Directions
  1. In a medium bowl combine hard-cooked eggs, cucumber, sweet pepper, mayonnaise, sour cream, dill, mustard, salt, and black pepper.
  2. Line bottoms of sandwich rolls with spinach. Spoon egg mixture onto spinach. Replace tops of sandwich rolls.

From the Test Kitchen
*TIP:

To hard-cook eggs, place eggs in a single layer in a medium saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs until cool enough to handle. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.


Nutrition Facts (Crunchy Egg Salad Sandwiches)

Per serving: 198 kcal , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 189 mg chol. , 537 mg sodium , 25 g carb. , 6 g fiber , 4 g sugar , 11 g pro.