Pesto Egg Salad Sandwiches Recipe photo by Taste of Home
Pesto Egg Salad Sandwiches
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 4 servings.
For a casual springtime meal with a twist, boil up some eggs and dinner will be done presto. —Tenley Haraldson, Fort Atkinson, Wisconsin
Ingredients
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1/2 cup fat-free mayonnaise
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1/4 cup finely chopped red onion
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4 teaspoons prepared pesto
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1/4 teaspoon salt
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1/8 teaspoon pepper
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4 hard-boiled large eggs, chopped
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3 hard-boiled large egg whites, chopped
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8 slices whole wheat bread, toasted
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8 spinach leaves
Directions
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1.
In a small bowl, combine the first five ingredients. Gently stir in eggs and egg whites. Spread over four toast slices; top with spinach and remaining toast.
Nutrition Facts
1 sandwich: 285 calories, 11g fat (3g saturated fat), 217mg cholesterol, 811mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.
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