Recipe by Thea McAbbott
"This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste."
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hard-cooked eggs, chopped
salt and ground black pepper to taste
Incredible! I accidentally mixed the pesto into the egg salad instead of following the directions (oops!) but LOVED it. My 10 year old thought it was the best egg salad she's ever had, and I agree that it is delicious. This is going in our school lunchbox file as a sandwich filling! 5 stars all the way, thanks!
I cut this back as best I could for one serving. I used real bacon bits instead of freshly cooked bacon and made this an open faced sandwich using one piece of whole wheat bread instead of sourdough. This was actually quite good, I was shocked. This was my breakfast this morning, I paired it with a small bowl of fruit and a large glass of ice water. I am actually quite full.
* Percent Daily Values are based on a 2,000 calorie diet.
Gourmet Egg Salad Sandwich
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 287
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