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Open-Faced Egg Salad Sandwiches

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Ingredients

Adjust Servings:

	6 hard-boiled eggs, peeled and chopped
	1 cup shredded cheddar cheese
	1/4 cup chopped green onion
	3 tablespoons mayonnaise
	2 tablespoons sweet pickle relish
	1 teaspoon prepared mustard
	1/4 teaspoon worcestershire sauce
	1 dash salt
	1 dash pepper
	1/4 cup butter or 1/4 cup margarine, softened

Nutritional information

353.2

Calories

177 g

Calories From Fat

19.7 g

Total Fat

10.8 g

Saturated Fat

226.1 mg

Cholesterol

540.7 mg

Sodium

27.9 g

Carbs

2.2 g

Dietary Fiber

3.9 g

Sugars

16.2 g

Protein

145 g

Serving Size

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Open-Faced Egg Salad Sandwiches

Name: Open-Faced Egg Salad Sandwiches
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 6
Cuisine: American
Ingredients: : 6; : 1; : 1/4; : 3; : 2; : 1; : 1/4; : 1; : 1; : 1/4

Features:

Cuisine:

American

Great for a quick and easy lunch or light supper. Serve with salad and iced tea.

53 min
Serves 6
Easy

Ingredients

Directions

Open-Faced Egg Salad Sandwiches, Great for a quick and easy lunch or light supper. Serve with salad and iced tea.

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Steps

1 Done	Combine All Ingredients Except Butter and Muffins.
2 Done	Spread Butter on Each Muffin Half; Toast.
3 Done	Spread About 2 T.
4 Done	Egg Mixture on Each Muffin Half; Broil 3 Minutes or Until Cheese Melts.