Directions:
- Place eggs in a large saucepan and fill with water to cover by 2-3 inches.
- Bring to a rolling boil and cook eggs 2 minutes.
- Remove from heat and let stand 5 minutes.
- Drain and cool eggs in a bath of cold water for 10 minutes.
- Peel eggs and let cool to room temperature.
- In a bowl, mash eggs with a fork or a potato masher.
- In another small bowl, mix mayonnaise, mustard, relish, scallions, salt, and pepper.
- Pour over mashed eggs.
- Stir until combined.
- Refrigerate at least 3 hours before serving.
- Divide egg salad evenly between two slices of toasted bread.
- Close sandwiches, slice in half on the diagonal, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.61 Kcal (1903 kJ) | ||
| Calories from fat | 281.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.24g | 48% | |
|---|---|---|---|
| Cholesterol | 339.35mg | 113% | |
| Sodium | 14763.9mg | 615% | |
| Potassium | 235.7mg | 5% | |
| Total Carbs | 27.96g | 9% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 16.05g | 32% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 3.3mg | 19% | |
| Calcium | 125.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 208.99 Kcal (875 kJ) | ||
| Calories from fat | 129.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.36g | 48% | |
|---|---|---|---|
| Cholesterol | 156mg | 113% | |
| Sodium | 6786.94mg | 615% | |
| Potassium | 108.35mg | 5% | |
| Total Carbs | 12.85g | 9% | |
| Sugars | 2.08g | 18% | |
| Dietary Fiber | 0.89g | 8% | |
| Protein | 7.38g | 32% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 1.5mg | 19% | |
| Calcium | 57.7mg | 13% | |
* 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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