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    Egg Salad Sandwich With Dill


    Source of Recipe


    The Oregonian Newspaper

    * Exported from MasterCook *

    Egg Salad Sandwich With Dill

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Sandwiches

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 hard-cooked eggs -- peeled
    2 tablespoons green onion -- minced
    1/4 cup celery -- minced
    5 1/2 tablespoons Dijon mustard
    2 teaspoons white vinegar
    1/4 cup mayonnaise
    1/4 teaspoon salt
    2 cups iceberg lettuce -- shredded
    2 tablespoons chopped fresh dill weed
    8 slices olive bread*
    cracked black pepper

    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 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.

    PER SERVING (1 sandwich): calories: 376; protein: 17 grams; total fat: 24 grams; saturated fat: 5 grams; cholesterol: 432 mg; sodium: 733 mg; carbohydrate: 23 grams; dietary fiber: 2 grams

    Judi's notes: If olive bread is not available, a good pumpernickel is great with this or a nice rye bread is good too. You can also add a few sliced black olives to the egg salad to make the sandwich more interesting.


    Source:
    "The Oregonian, 4/20/04"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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