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Send a Meal Blog

Saturday, July 10 2010

ingredients

  • 4  hard-cooked eggs, chopped
  • 2  tablespoons sweet or dill pickle relish
  • 2  tablespoons finely chopped red sweet pepper
  • 1/4  cup mayonnaise or salad dressing
  • 1-1/2  teaspoons yellow mustard
  • 4  croissants, split
  • 4  leaves red-tipped leaf lettuce
  • 4 to 8  slices Colby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)

directions

1. For egg salad, in a medium bowl stir together eggs, pickle relish, sweet pepper, mayonnaise, and mustard. If desired, cover and chill for up to 6 hours.

2. To assemble sandwiches, layer the bottom halves of the croissants with lettuce leaves. Spread egg salad over lettuce; top with 1 or 2 cheese slices. Add top halves of croissants. If necessary, use wooden toothpicks to secure sandwiches. Makes 4 sandwiches.

3. Curried Egg Salad: Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours.

4. Honey-Dill Egg Salad: Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad.

5. Egg Salad Wraps: Prepare egg salad as directed. Substitute four 8-inch flour tortillas for croissants. Lay lettuce leaves on tortillas; top with egg salad and roll up.

nutrition facts

  • Servings Per Recipe 4 sandwiches
 
  • Calories 451, 
  • Total Fat (g) 31, 
  • Saturated Fat (g) 12, 
  • Cholesterol (mg) 261, 
  • Sodium (mg) 695, 
  • Carbohydrate (g) 30, 
  • Fiber (g) 2, 
  • Protein (g) 13, 
  • Vitamin A (DV%) 0, 
  • Vitamin C (DV%) 0, 
  • Calcium (DV%) 10, 
  • Iron (DV%) 12,
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 12:36 pm   |  Permalink   |  0 Comments  |  Email
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