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Egg Salad Stacker

5.0 1

Egg salad sandwiches get a modern twist in this lower fat version that uses egg whites and nonfat mayonnaise to make hearty, open-faced sandwiches that you'll enjoy eating with a fork and knife.

serves 4 open-faced sandwiches

Ingredients

cost per recipe: $2.41

The price is determined by the national average.

  • 1

    tablespoon Dijon-style mustard

  • 1

    tablespoon fat free mayonnaise

  • 1/8

    teaspoon ground red pepper

  • 4

    hard-cooked egg white, chopped

  • 1

    small onion, chopped (about 1/4 cup)

  • 1

    medium tomato, chopped (about 1 cup)

  • 4

    romaine lettuceleaves

  • 4

    slices Pepperidge Farm® White Sandwich Calcium Enriched Bread

  • 8

    zesty dill kosher dill picklesandwich slices

view nutrition info

How to Make It

Stir the mustard, mayonnaise and ground red pepper in a small bowl. Stir in the egg whites, onion and tomato. Place the lettuce on the bread slices. Divide the egg mixture among the bread slices and top with the pickle sandwich slices.
Step 1

Stir the mustard, mayonnaise and ground red pepper in a small bowl. Stir in the egg whites, onion and tomato.

Step 2

Place the lettuce on the bread slices. Divide the egg mixture among the bread slices and top with the pickle sandwich slices.

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Made With
Pepperidge Farm® White Sandwich Calcium Enriched Bread

Pepperidge Farm® White Sandwich Calcium Enriched Bread

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