Gourmet egg salad sandwich

Lunch tonight, March 23, 2015
Absolute delicious sandwich, I used whole wheat sandwich bread, which make it more like a sandwich I think. Great for picnics.
4 servings

  • 8 slices toasted pumpernickel, rye or black bread
  • 6 chopped hard-boiled, free-run eggs
  • cup chopped celery, with leaves
  • cup chopped chives
  • cup finely chopped dill pickle
  • cup finely chopped arugula
  • 2 tablespoons Hellmann's® 1/2 the Fat mayonnaise-type dressing
  • 1 teaspoon Dijon mustard
  • Pepper to taste

1) Mix everything in a bowl and serve between 8 toasted slices of pumpernickel, rye or black bread.

Nutritional notes:
Amount Per Serving  Calories: 291 | Total Fat: 10.5g | Cholesterol: 318mg

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