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Egg Salad & Green Bean Sandwiches

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

5 min

Ready

20 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
16 each green beans
trimmed
* Camera
6 large eggs
large, hard-cooked, chilled
Camera
¼ cup celery
chopped
Camera
¼ cup sweet vidalia onions
chopped
Camera
¼ cup mayonnaise
Camera
1 tablespoon honey mustard
*
8 slices bread, mulitgrain
*

Ingredients

Amount Measure Ingredient Features
16 each green beans
trimmed
* Camera
6 large eggs
large, hard-cooked, chilled
Camera
59 ml celery
chopped
Camera
59 ml sweet vidalia onions
chopped
Camera
59 ml mayonnaise
Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 17265% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 321mg 107%
Sodium 216mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 20g
Vitamin A 9% Vitamin C 2%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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