Egg Salad Sandwich – a delicious recipe with egg, egg whites, nonfat mayonnaise, mustard, olives, green onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
With a fork, beat egg, egg whites, and 1 tablespoon water to blend.
2
Set a 6- to 8-inch nonstick frying pan over medium heat. When the pan is hot, add the egg mixture. As mixture sets, use a wide spatula to lift up the cooked portion and let liquid flow underneath until the eggs are cooked as you like.
3
Pour cooked eggs into a bowl and break into bite-size pieces with a fork. Let stand to cool slightly.
4
Mix mayonnaise, mustard, olives, and onion. Add mixture to eggs and mix. Add salt and pepper to taste.
5
Spoon egg salad evenly over a bread slice. Top with alfalfa sprouts and the remaining slice of bread.
6
Note: If you use purchased egg substitute (1/2 cup) skip step
161
kcal
Calories
13
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large egg, 2 large egg whites, 2 tablespoons nonfat mayonnaise, 1 teaspoon Dijon mustard, and more.
Yes, Egg Salad Sandwich falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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