Egg Salad Sandwiches

Nutritional Information

Serving size: 1/8

Servings per recipe: 8

  • Calories 250
  • Calories from Fat 90
  • Total Fat 10g 16%
  • Saturated Fat 2.5g 12%
  • Cholesterol 110mg 37%
  • Sodium 560mg 23%
  • Carbohydrates 30g 10%
  • Dietary Fiber 3g 10%
  • Sugars  6g
  • Protein 10g
  • Vitamin A 20%
  • Vitamin C 4%
  • Calcium 10%
  • Iron 10%
close

Egg Salad Sandwiches

BUITONI® Egg Salad Sandwiches

Prep: Min

Total: Min

Serves: 8

Try this twist on the classic egg salad sandwich with pesto as the secret ingredient. Sliced eggs and fresh greens offer a great way to use those extra hard boiled eggs.

 Reduced Fat Pesto with Basil  (7 oz.)
Nutritional Facts

Ingredients:

  • 1 whole-wheat baguette, cut into 1/4-inch slices (need 16 slices total)
  • Nonstick cooking spray
  • 1 container BUITONI Refrigerated Reduced Fat Pesto with Basil (7 oz.)
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Red leaf lettuce
  • 1 medium tomato, halved and cut into 1/4-inch slices
  • 4 to 6 large hard-cooked eggs, peeled and sliced

Directions:

PREHEAT broiler.

PLACE bread slices on baking sheet; spray with nonstick cooking spray. Broil for about 30 seconds or just until lightly toasted. Turn slices over; broil for an additional 30 seconds. Remove from oven.

COMBINE pesto, vinegar and mustard in small bowl; whisk until smooth. Spread 1 teaspoon pesto vinaigrette over 8 bread slices. Top with small piece of lettuce, 2 slices of tomato and 3 slices of egg. Drizzle with 2 teaspoons pesto vinaigrette. Top with remaining bread slices to create sandwiches. Serve any remaining pesto vinaigrette alongside sandwiches.