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Egg Salad Sandwiches

Submitted by: SARA SLADE

Egg Salad Sandwiches
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  • Prep Time: 10 Minutes
  • Total Time: 8 Hours 10 Minutes
  • Yield: 4 servings
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Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread.

Ingredients

  • 8 hard-cooked eggs, diced
  • 1 cup mayonnaise
  • 1/4 cup dried onion flakes
  • 1/2 teaspoon salt
  • 1 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon dill weed
  • 8 slices white bread

Directions

  1. In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

Nutritional Information

  • Calories: 701 cal
  • Total Fat: 56.2 g
  • Saturated Fat: 10.2 g
  • Cholesterol: 445 mg
  • Sodium: 1069 mg
  • Carbohydrates: 31.6 g
  • Fiber: 1.6 g
  • Protein: 17.5 g
  • Sugars: 5.2 g
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  • Potassium: 251 mg
  • Calcium: 145 mg
  • Iron: 3 mg
  • Magnesium: 27 mg
  • Folate: 108 mcg
  • Niacin Equivalents: 6 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 756 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 3 mg
  • Calories From Fat: 506 kcal
  • Percent Of Calories From Carbs: 17
  • Percent Of Calories From Fat: 72
  • Percent Of Calories From Protein: 9
  • Percent Of Calories From Saturated Fat: 13

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Printed on July 23, 2014 at 5:12 am