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Pesto-Dijon Egg Salad Sandwiches

Turn your old-standby egg salad into your new lunch favorite. Honey Dijon mustard and pesto add a sensational, savory spin, and the celery and onion lend nice crunch. —Carrie Kenny, Batavia, Ohio
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons honey Dijon mustard
  • 4 teaspoons prepared pesto
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 hard-boiled large eggs, chopped
  • 8 slices whole wheat bread, toasted
  • 4 romaine leaves
  • 4 slices tomato or 1/2 cup roasted sweet red peppers, cut into strips

Directions

  • Combine the first eight ingredients in a small bowl. Gently stir in eggs. Spread over four toast slices; top with lettuce, tomato and remaining toast.
Nutrition Facts
1 sandwich: 530 calories, 35g fat (7g saturated fat), 375mg cholesterol, 947mg sodium, 33g carbohydrate (8g sugars, 5g fiber), 21g protein.

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