A truly ritzy tea sandwich - a new spin on an old favorite.
Peel eggs and place in medium bowl. Coarsely mash with fork. Add mayonnaise, salt, pepper, and dill. Stir until well-blended. (This mixture can be covered and refrigerated for up to 2 days.) Spread 2 tablespoons of egg salad between 2 slices of bread to make 10 sandwiches. Yields 10 whole sandwiches or 20 halves.
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Serving Size: 1 Sandwiche (120g) | ||
Recipe Makes: 10 | ||
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Calories: 302 | ||
Calories from Fat: 125 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 175.3mg | 54 % | |
Sodium 549.2mg | 19 % | |
Potassium 126mg | 3 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 32.6g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 302
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