Recipe: Egg salad sandwich with dill
(Ricardo DeAratanha, Los Angeles Times / April 16, 2014)
Egg salad sandwich with dill
Total time: 30 minutes
8 hard-boiled eggs, peeled
2 tablespoons minced green onion
1/4 cup minced celery
1 1/2 tablespoons Dijon mustard
2 teaspoons white vinegar
1/4 cup mayonnaise
1/4 teaspoon salt
2 cups shredded iceberg lettuce
2 tablespoons chopped dill
8 slices olive bread
Cracked black pepper
1. Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt. Cover and chill until ready to serve.
2. Toss together the shredded lettuce and dill.
3. Divide the egg salad among 4 slices of the bread, spreading it to the corners. Grind black pepper over the egg salad, then place equal amounts of the lettuce-dill mixture on each sandwich. Top with the remaining bread slices. Cut in half and serve.
Each serving: 376 calories; 17 grams protein; 23 grams carbohydrates; 2 grams fiber; 24 grams fat; 5 grams saturated fat; 432 mg. cholesterol; 733 mg. sodium.
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