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Egg Salad and Green Bean Sandwiches

 

12

Yield

4

servings

Prep

15

min

Cook

5

min

Ready

20

min

Trans-fat Free, Low Carb
 

Ingredients

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
*

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

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 17265% of calories 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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