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Pesto Egg Salad Sandwiches

Prepared by: Susan Mills-Gray, Nutrition Specialist, University of Missouri Extension
March 25, 2018

 

Pesto Egg Salad Sandwich on plate with fruitYield: 4 servings (1 sandwich per serving)

 

Ingredients

  • 1/2 cup fat-free mayonnaise
  • 1/4 cup finely chopped red onion
  • 4 teaspoons prepared pesto
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 hard-cooked eggs, chopped
  • 3 hard-cooked egg whites, chopped
  • 8 slices whole wheat bread, toasted
  • Spinach leaves

 

Preparation

  1. In a small bowl, combine the first five ingredients. Gently stir in eggs and egg whites.
  2. Spread over four toast slices. Top with spinach and remaining toast.

 

Nutrition information per serving

Calories: 285

Total Fat: 11g (3g saturated fat)

Cholesterol: 217 mg

Sodium: 811 mg

Carbohydrates: 30g

Fiber: 5g

Protein: 18g

 

Recipe source: tasteofhome.com

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to https://mydss.mo.gov/food-assistance/food-stamp-program. For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Monday, April 16, 2018