Tomato Basil Egg Salad Sandwich

Tomato Basil Egg Salad Sandwich

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Mei 1

"A great sandwich to make when you have a garden of fresh basil and tomatoes. It is very easy to make and very yummy. I would recommend this as an open-faced sandwich for those who are watching their carbs."
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15 m servings 392 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 429 mg
  • 143%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Mix eggs, mayonnaise, Dijon mustard, onion powder, salt, and black pepper in a bowl.
  2. Fold basil into egg mixture.
  3. Arrange tomato slices and lettuce atop toasted English muffins.
  4. Spoon egg mixture over vegetables to serve.


  • Cook's Note:
  • You may use regular slices of bread instead of English muffins.


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This is SO SO SO very good. I used a reduced fat mayonnaise and added a touch more dijon mustard. My kids and I ate every bite of this. They had theirs spread on whole wheat bread, I spread mine...

Simple and delicious! I never would have thought to add basil to egg salad, but it really works. I cut the recipe in half and opted for Hellman's light mayo and in addition to the tomato slices ...

Wow, this was delicous. I have eaten it thre days running i cant get enough!!!

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