Pesto Dijon Egg Salad Sandwiches Food

PESTO EGG SALAD SANDWICHES

Pesto Egg Salad Sandwiches image

For a casual springtime meal with a twist, boil up some eggs and dinner will be done presto. -Tenley Haraldson, Fort Atkinson, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 cup fat-free mayonnaise
1/4 cup finely chopped red onion
4 teaspoons prepared pesto
1/4 teaspoon salt
1/8 teaspoon pepper
4 hard-boiled large eggs, chopped
3 hard-boiled large egg whites, chopped
8 slices whole wheat bread, toasted
8 spinach leaves

Steps:

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 : Calories 285 calories, Fat 11g fat (3g saturated fat), Cholesterol 217mg cholesterol, Sodium 811mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

PESTO-DIJON EGG SALAD SANDWICHES

Pesto-Dijon Egg Salad Sandwiches image

Turn your old-standby egg salad into your new lunch favorite. Honey Dijon mustard and pesto add a sensational, savory spin, and the celery and onion lend nice crunch. -Carrie Kenny, Batavia, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons honey Dijon mustard
4 teaspoons prepared pesto
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 hard-boiled large eggs, chopped
8 slices whole wheat bread, toasted
4 romaine leaves
4 slices tomato or 1/2 cup roasted sweet red peppers, cut into strips

Steps:

Combine the first eight ingredients in a small bowl. Gently stir in eggs. Spread over four toast slices; top with lettuce, tomato and remaining toast.

Nutrition Facts :

DIJON HERBED EGG SALAD TOASTS

Dijon Herbed Egg Salad Toasts image

Provided by Sandra Lee

Categories appetizer

Time 20m

Yield 40 toasts

Number Of Ingredients 9

Ingredients

10 slices pumpernickel or rye bread
8 eggs, hard-boiled, peeled and chopped
2 stalks celery, finely chopped
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped parsley leaves
2 tablespoons Dijon mustard
1/3 cup mayonnaise
3 slices bacon, cooked crisp and cut into shards
Salt and freshly ground black pepper

Steps:

Toast the bread slices and cut each slice into 4 triangular pieces. Set aside.
In a large bowl mix all the remaining ingredients until well combined. Season with salt and pepper, to taste.
Immediately before serving, arrange the toast triangles on a platter and scoop about 1 tablespoon of egg salad onto each. Top with bacon shards and serve.

BACON DIJON EGG SALAD SANDWICH

Bacon Dijon Egg Salad Sandwich image

This recipe has been in our family for over 100 years.

Provided by AlwaysHungry

Categories Salad Egg Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 11

Ingredients

10 hard-cooked eggs, chopped
6 slices crispy cooked bacon, chopped
⅓ cup creamy salad dressing (such as Miracle Whip®), or more to taste
¼ cup chopped red onion
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 tablespoon chopped fresh chives
1 teaspoon lemon juice
½ teaspoon dill
½ teaspoon seasoned salt
6 Kaiser rolls, split

Steps:

Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.

Nutrition Facts : Calories 428.9 calories, Carbohydrate 27 g, Cholesterol 376.9 mg, Fat 26.9 g, Fiber 1.1 g, Protein 17.9 g, SaturatedFat 7.6 g, Sodium 887.5 mg, Sugar 4.6 g

DELICIOUS EGG SALAD FOR SANDWICHES

Delicious Egg Salad for Sandwiches image

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Provided by wifeyluvs2cook

Categories Salad Egg Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Steps:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g

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