Directions:
- With a fork, beat egg, egg whites, and 1 tablespoon water to blend.
- 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.
- Pour cooked eggs into a bowl and break into bite-size pieces with a fork. Let stand to cool slightly.
- Mix mayonnaise, mustard, olives, and onion. Add mixture to eggs and mix. Add salt and pepper to taste.
- Spoon egg salad evenly over a bread slice. Top with alfalfa sprouts and the remaining slice of bread.
- Note: If you use purchased egg substitute (1/2 cup) skip step 1.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.3 Kcal (2116 kJ) | ||
| Calories from fat | 252.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.1g | 43% | |
|---|---|---|---|
| Cholesterol | 197.59mg | 66% | |
| Sodium | 477.19mg | 20% | |
| Potassium | 455.35mg | 10% | |
| Total Carbs | 45.93g | 15% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 7.61g | 30% | |
| Protein | 21.18g | 42% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 4.4mg | 24% | |
| Calcium | 70.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 216.06 Kcal (905 kJ) | ||
| Calories from fat | 108.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.01g | 43% | |
|---|---|---|---|
| Cholesterol | 84.49mg | 66% | |
| Sodium | 204.04mg | 20% | |
| Potassium | 194.7mg | 10% | |
| Total Carbs | 19.64g | 15% | |
| Sugars | 0.67g | 6% | |
| Dietary Fiber | 3.25g | 30% | |
| Protein | 9.06g | 42% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 1.9mg | 24% | |
| Calcium | 30.3mg | 7% | |
* 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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