Open-Faced Shrimp-and-Egg Sandwiches

Open-Faced Shrimp-and-Egg Sandwiches 150 Image by: Open-Faced Shrimp-and-Egg Sandwiches 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2010

Ingredients

  • 2 tablespoons butter
  • 8 white bread
  • 8 red leaf lettuce
  • 32 English cucumbers
  • 8 hard-cooked eggs sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 16 thin slices sweet white onion
Shrimp Salad:
  • 12 oz thawed cooked peeled cold-water shrimp
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh dill
  • 1 tablespoon lemon juice
  • 1 pinch pepper

Method

Shrimp salad: In bowl, combine shrimp, mayonnaise, dill, lemon juice and pepper; set aside.

Butter bread slices. Top each with lettuce, cucumber, eggs, salt, pepper, onion and shrimp salad.

Nutritional facts Per serving: about

  • Sodium 783 mg
  • Protein 34 g
  • Calories 472.0
  • Total fat 24 g
  • Potassium 516 mg
  • Cholesterol 556 mg
  • Saturated fat 8 g
  • Total carbohydrate 29 g

%RDI

  • Iron 42.0
  • Fibre 0.0
  • Folate 59.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 31.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Open-Faced Shrimp-and-Egg Sandwiches

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