Lee Bailey's Egg Salad Sandwiches
Published March 19, 1985
- Total Time
- 25 minutes
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Ingredients
4 eggs at room temperature
3 tablespoons homemade mayonnaise
¼ cup finely chopped red onion or chives
Salt to taste if desired
Freshly ground pepper to taste
4 slices white bread, preferably protein bread
Nutritional analysis per serving
15 grams carbs; 164 milligrams cholesterol; 221 calories; 4 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 1 gram fiber; 261 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put eggs in saucepan, add cold water to cover and bring to a boil. Simmer 12 to 15 minutes, depending on size of eggs. When cooked, drain and immediately run cold water over them to chill well.
- Step 2
Drain and peel eggs. Put them through sieve or ricer into a mixing bowl. There should be about 1 ½ cups.
- Step 3
Add mayonnaise, onion, salt and pepper and blend well.
- Step 4
Spread equal portions of mixture on four slices toasted bread. Serve.
Private Notes