Tomato Basil Egg Salad Sandwich

Tomato Basil Egg Salad Sandwich

2 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
Mei
Recipe by  Mei

“A great sandwich to make when you have a garden of fresh basil and tomatoes. It is very easy to make and very yummy. I would recommend this as an open-faced sandwich for those who are watching their carbs.”

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Ingredients

Adjust Servings

Original recipe yields 4 sandwiches

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Directions

  1. Mix eggs, mayonnaise, Dijon mustard, onion powder, salt, and black pepper in a bowl.
  2. Fold basil into egg mixture.
  3. Arrange tomato slices and lettuce atop toasted English muffins.
  4. Spoon egg mixture over vegetables to serve.

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Reviews (2)

Rate This Recipe
Sarah Jo
27

Sarah Jo

This is SO SO SO very good. I used a reduced fat mayonnaise and added a touch more dijon mustard. My kids and I ate every bite of this. They had theirs spread on whole wheat bread, I spread mine inside a hollowed out cucumber.

Jillian
3

Jillian

Simple and delicious! I never would have thought to add basil to egg salad, but it really works. I cut the recipe in half and opted for Hellman's light mayo and in addition to the tomato slices I added thin sliced English cucumber. This perfect with a side of fresh fruit for a filling and flavorful lunch. Thanks for a great recipe!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 392 cal
  • 20%
  • Fat
  • 22.6 g
  • 35%
  • Carbs
  • 29.2 g
  • 9%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 429 mg
  • 143%
  • Sodium
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

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