Zesty Egg Salad Sandwich
The classic egg salad sandwich gets a little French flair.
- Prep time: 5 min
- Makes: 2 servings
- Cook time: 0 min
- Saturated Fat.4 g
- Fat.18 g
- Cholesterol.348 mg
- Carbohydrates.46 g
- Fibre.7 g
- Sugars.5 g
- Protein.19 g
- Sodium.767 mg
- Potassium*.256 mg
|2 tbsp / 30 ml||light mayonnaise|
|2 tbsp / 30 ml||each finely chopped red onion and red pepper|
|2 tbsp / 30 ml||finely chopped fresh parsley leaves|
|1 tbsp / 15 ml||finely chopped capers or olives|
|1 tsp / 5 ml||Dijon mustard|
|2 package / 176 g||EGGS2go! Omega 3 Hard Boiled Snack Pack, (88 g each), chopped|
|2||thick slices of whole grain bread|
Stir the mayonnaise with the red onion, red pepper, capers, parsley and Dijon until well combined. Stir in the eggs until well coated.
Line two slices of bread with lettuce. Top each with an equal portion of egg salad and cap sandwiches with remaining bread. Serve immediately.
Egg salad mixture can be stored in the refrigerator, tightly covered, for up to 3 days.
Toss this mixture with diced cooked potato for a quick potato salad.
Garnish with sliced radish and parsley.
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