Open-Face Egg Salad Sandwich
This egg salad recipe is spiked with dill and lemon zest. Crisp pancetta adds texture and flavor. If you don't want to go with the pancetta, try a few capers sprinkled on top instead.
Source: EatingWell Magazine, March/April 2016
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Refrigerate egg salad for up to 1 day.
Nutrition Facts
Serving Size:
1 sandwich Per Serving:
345 calories; protein 19.4g; carbohydrates 15.8g; dietary fiber 2.2g; sugars 4.4g; fat 22.2g; saturated fat 7.1g; cholesterol 391.2mg; vitamin a iu 1058.5IU; vitamin c 1.4mg; folate 79.1mcg; calcium 90.9mg; iron 2.6mg; magnesium 35.1mg; potassium 245.5mg; sodium 803.7mg; thiamin 0.1mg; added sugar 1g.
Exchanges:
1/2 starch, 2 medium-fat meat, 1/2 high-fat meat, 1 fat