Egg Salad Sandwiches

START TO FINISH: 25 minutes MAKES 4 sandwiches

4 hard-cooked eggs, chopped

1⁄4 cup shredded Colby and Monterey Jack cheese (1 ounce)

2 tablespoons sweet or dill pickle relish

2 tablespoons finely chopped red sweet pepper

1⁄4 cup mayonnaise

11⁄2 teaspoons yellow mustard

4 croissants, split

4 leaves red-tipped leaf lettuce

Halved cherry tomatoes (optional)

1 In a medium bowl combine eggs, cheese, relish, and sweet pepper. Stir in mayonnaise and mustard. If desired, cover and chill for up to 6 hours.

2 Line bottoms of croissants with lettuce leaves. Spoon egg mixture onto lettuce; replace tops of croissants. If desired, garnish sandwiches with wooden toothpicks threaded with cherry tomato halves.

PER SANDWICH: 451 cal., 31 g total fat (12 g sat. fat), 261 mg chol., 695 mg sodium, 30 g carb., 2 g fiber, 13 g pro.

Curried Egg Salad Sandwiches:

Prepare as directed, except stir 1⁄2 to 1 teaspoon curry powder into the egg mixture. Cover and chill for 2 to 6 hours before assembling sandwiches.

Honey-Dill Egg Salad Sandwiches:

Prepare as directed, except substitute honey mustard for the yellow mustard and stir 1 teaspoon dried dill into the egg mixture.


To avoid getting that green ring around the yolk of hard-cooked eggs, cool them quickly in a bowl of ice water before storing in the refrigerator.