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Egg Salad Hoagies

By The Canadian Living Test Kitchen

Tested till perfect

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Egg Salad Hoagies

This recipe makes 4 servings

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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

More great recipes from this menu:

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.

Ingredients

  • 4 submarine sandwich buns
  • 4 leaves leaf lettuce
  • 1 cup alfalfa sprouts
  • Egg Salad:
  • 8 hard cooked eggs
  • 1/2 cup light mayonnaise
  • 1/4 cup finely grated carrots
  • 1 tbsp minced fresh parsley
  • 1 tbsp minced green onions, (optional)
  • 2 tsp Dijon mustard
  • 1/4 tsp 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

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