Dinner

Open Faced Egg Salad Sandwhich is for Dinner.

Open Faced Egg Salad Sandwhich takes 30 minutes to prepare.

Open Faced Egg Salad Sandwhich takes 20 minutes to cook.

Open Faced Egg Salad Sandwhich makes 1 servings.

The ingredients for Open Faced Egg Salad Sandwhich are:

Hard Boiled Egg, 2 1eggs, chopped (remove)
Onions, raw, 1 tbsp chopped (remove)
*Peppers, sweet, red, fresh, 1 tbsp chopped (remove)
Green Peppers, 1 tbsp (remove)
Kraft Miracle Whip Light Dressing, 1 tbsp (remove)
Nature's Own Light Honey Wheat Bread, 1 slice (remove)

Here is how you make Open Faced Egg Salad Sandwhich:

2 Hard boiled eggs, never boil eggs more than 20 minutes. I cover eggs with cold tap water, set timer for 20 min allowing 10 min for water to come to a boil, and and 10 min for cooking. I stay close by the stove preping veggies and as timer gets close to going off I turn burner off and place eggs under cold running water, ensuring eggs are no longer cooking. You don't want eggs to stick to shell. Once peeled chop and mix all ingriedients.Serving Size: 1-Open faced Egg Salad SandwhichNumber of Servings: 1Recipe submitted by SparkPeople user SURVIVOR61.

The nutritional information for Open Faced Egg Salad Sandwhich is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 288.1

• Total Fat: 16.3 g
• Cholesterol: 510.9 mg
• Sodium: 369.8 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 3.8 g
• Protein: 20.2 g