Egg Salad Hoagies

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 4 submarine sandwich buns
  • 4 leaf lettuce
  • 1 cup alfalfa sprouts
Egg Salad:
  • 8 eggs
  • 1/2 cup light mayonnaise
  • 1/4 cup finely grated carrots
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced green onion (optional)
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon each salt and pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1081 mg
  • Protein 22 g
  • Calories 533.0
  • Total fat 24 g
  • Cholesterol 382 mg
  • Saturated fat 5 g
  • Total carbohydrate 55 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 70.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 38.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Egg Salad Hoagies

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