Directions:
- Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.
- Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.
- Remove eggs and place them in a bowl of ice water.
- When cool, peel the eggs and finely chop in a bowl.
- To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.
- Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.
- Trim crusts and cut each sandwich into 4 triangles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.2 Kcal (1659 kJ) | ||
| Calories from fat | 145.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.17g | 25% | |
|---|---|---|---|
| Cholesterol | 290.51mg | 97% | |
| Sodium | 778.3mg | 32% | |
| Potassium | 280.52mg | 6% | |
| Total Carbs | 38.29g | 13% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 7.63g | 31% | |
| Protein | 24.47g | 49% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 6mg | 33% | |
| Calcium | 630.8mg | 63% | |
| Amount Per 100 g | |||
| Calories | 195.67 Kcal (819 kJ) | ||
| Calories from fat | 71.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 25% | |
|---|---|---|---|
| Cholesterol | 143.48mg | 97% | |
| Sodium | 384.38mg | 32% | |
| Potassium | 138.54mg | 6% | |
| Total Carbs | 18.91g | 13% | |
| Sugars | 2.16g | 18% | |
| Dietary Fiber | 3.77g | 31% | |
| Protein | 12.08g | 49% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 3mg | 33% | |
| Calcium | 311.5mg | 63% | |
* 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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