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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)



  • 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



  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:


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Last update: Monday, April 16, 2018