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|
|Calories from Fat: 125 (41%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 302
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