Directions:
- Place eggs in small saucepan and cover with water.
- Bring to a boil over high heat for 5 minutes.
- Turn off heat and let eggs since in hot water for 20 minutes.
- Transfer to a bowl of ice water and chill for 10 minutes.
- Peel the cooled eggs, chop them (an egg slicer makes this easier), and place in a large bowl.
- Add the mayonnaise, mustard, celery, radishes, scallion, and capers.
- Stir well to combine, then season with salt and pepper.
- Divide egg salad evenly between 2 slices of bread.
- Top each with a second slice of bread, cut on the diagonal, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.1 Kcal (1370 kJ) | ||
| Calories from fat | 267.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.77g | 46% | |
|---|---|---|---|
| Cholesterol | 338.91mg | 113% | |
| Sodium | 532.39mg | 22% | |
| Potassium | 253.4mg | 5% | |
| Total Carbs | 3.37g | 1% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 12.62g | 25% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 2.1mg | 12% | |
| Calcium | 76.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 190.94 Kcal (799 kJ) | ||
| Calories from fat | 156.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.38g | 46% | |
|---|---|---|---|
| Cholesterol | 197.84mg | 113% | |
| Sodium | 310.78mg | 22% | |
| Potassium | 147.92mg | 5% | |
| Total Carbs | 1.96g | 1% | |
| Sugars | 0.88g | 6% | |
| Dietary Fiber | 0.76g | 5% | |
| Protein | 7.36g | 25% | |
| Vitamin C | 2mg | 6% | |
| Iron | 1.2mg | 12% | |
| Calcium | 44.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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