Egg Salad & Green Bean Sandwiches
Yield
4 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
green beans
trimmed |
*
|
| 6 | large |
eggs
large, hard-cooked, chilled |
|
| ¼ | cup |
celery
chopped |
|
| ¼ | cup |
sweet vidalia onions
chopped |
|
| ¼ | cup |
mayonnaise
|
|
| 1 | tablespoon |
honey mustard
|
* |
| 8 | slices |
bread, mulitgrain
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
green beans
trimmed |
*
|
| 6 | large |
eggs
large, hard-cooked, chilled |
|
| 59 | ml |
celery
chopped |
|
| 59 | ml |
sweet vidalia onions
chopped |
|
| 59 | ml |
mayonnaise
|
|
| 15 | ml |
honey mustard
|
* |
| 8 | slices |
bread, mulitgrain
|
* |
Directions
In a small saucepan of boiling salted water cook beans until just tender, about 3 minutes.
Drain beans and plunge into a bowl of ice and cold water to stop cooking.
Remove beans from water and pat dry with paper towels.
Chop eggs and in a bowl stir together with celery, onion, mayonnaise, mustard, and salt and pepper to taste.
Spread egg salad on 4 bread slices and top each sandwich with 4 beans and remaining bread slices.
