Egg Salad Sandwich With Dill

Recipe Ingredients

8		Hard-boiled eggs - peeled
2 tablespoons	30ml	Minced green onion
1/4 cup	27g / 1oz	Minced celery
1 1/2 tablespoons	22ml	Dijon mustard
2 teaspoons	10ml	White vinegar
1/4 cup	59ml	Mayonnaise
1/4 teaspoon	1.3ml	Salt
2 cups	474ml	Shredded iceberg lettuce
2 tablespoons	30ml	Chopped dill
8		Olive bread
		Cracked black pepper - to taste

Recipe Instructions

Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt. Cover and chill until ready to serve.

Toss together the shredded lettuce and dill.

Divide the egg salad among 4 slices of the bread, spreading it to the corners. Grind black pepper over the egg salad, then place equal amounts of the lettuce-dill mixture on each sandwich. Top with the remaining bread slices. Cut in half and serve.

This recipe yields 4 servings.

Each serving: 376 calories; 17 grams protein; 23 grams carbohydrates; 2 grams fiber; 24 grams fat; 5 grams saturated fat; 432 mg. cholesterol; 733 mg. sodium.

Source:
The Los Angeles Times, 03-10-2004

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