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Egg Salad Sandwich

Egg Salad Sandwich

Calories 293 (16% from fat)
Fat 5 gram
Saturated Fat 0.8 gram
Trans Fat 0 gram
Chol. 106 mg.
Sodium 449 mg.
Carb. 39 gram
Fiber 5 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 18 gram


3 large hard-boiled eggs

1/4 cup fat free mayonnaise
(We used fat free Miracle Whip.)

1 Tbsp. yellow mustard

1/4 cup diced celery

1/4 cup diced onion

1/4 tsp. curry powder

1/2 tsp. dried tarragon

1/4 tsp. ground turmeric

1/4 tsp. paprika

1 tsp. dried basil

1/8 tsp. orange extract

4 slices salt free bread
(We used Alvarado Street No-Salt! Sprouted Multi-Grain Bread.)


tomato slices

1. Take 3 large hard-boiled eggs and shell them. Then remove and discard the yolks from 2 of them. Mash the eggs up in a bowl. Add the mayonnaise, mustard and stir everything together.

2. Dice up the celery, onion and mix it in with the eggs. Then add the next 6 ingredients (curry through orange extract) and stir it up until thoroughly combined.

3. Toast 4 slices of salt free bread. Split the egg salad equally between 2 of the slices (about ½ cup on each slice) and if you'd like, add some tomato slices. Top with the remaining slices of bread, cut in half and serve.

Yield: 2 Servings

Egg Salad Sandwich 

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