Egg Salad Hoagies
These sandwiches are layered with lettuce, alfalfa sprouts and a tasty egg salad. Kate and Josh usually share a sandwich, so Dorothy often saves one-quarter of the filling for lunch the next day.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 533 |
| pro | 22 g |
| total fat | 24 g |
| sat. fat | 5 g |
| carb | 55 g |
| fibre | 3 g |
| chol | 382 mg |
| sodium | 1.081 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 34% |
| vit A | 38% |
| vit C | 8% |
| folate | 70% |
-
4 submarine sandwich buns
4 leaves leaf lettuce
1 cup (250 mL) alfalfa sprouts
Egg Salad:
8 hard-cooked eggs
1/2 cup (125 mL) light mayonnaise
1/4 cup (50 mL) finely grated carrot
1 tbsp (15 mL) minced fresh parsley
1 tbsp (15 mL) minced green onion (optional)
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
Preparation:
Egg Salad: In bowl and using fork, mash eggs until chunky. Stir in mayonnaise, carrot, parsley, green onion (if using), mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Cut buns almost in half horizontally. Line each with lettuce leaf. Divide egg salad among buns; top with sprouts.
Additional Information
-
Tips:
You can replace half the mayonnaise with light sour cream.To hard-cook eggs, place eggs in single layer in saucepan. Pour in cold water to come 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat and let stand for 20 minutes. Drain and chill eggs in cold water. (Make-ahead: Refrigerate for up to 1 week.)
Source
Canadian Living Magazine: December 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »