Try this Egg Salad Tea Sandwiches recipe, or contribute your own.
Suggest a better descriptionSource: Karen's Kitchen Stories
1. Peel and grate the hard-boiled eggs with a box grater.
2. Add the mayonnaise, onion powder, both mustards, chives, cayenne, parsley, garlic powder, salt, and pepper, and mix well.
3. Lay out the bread on a work surface and spread each slice with the butter.
4. Divide the egg salad among half of the bread slices, add lettuce, and top with the rest of the bread.
5. Wrap each sandwich in plastic wrap and refrigerate up to two hours until ready to serve.
6. Trim the crusts off of the sandwiches with a serrated knife and cut the sandwiches into rectangles or triangles, and serve.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 138 | ||
Calories from Fat: 47 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 427.5mg | 15 % | |
Potassium 264.6mg | 7 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 16.3g | ||
Protein 4.8g | 7 % | |
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: 138
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