Open Faced Egg Salad Sandwich Recipe

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Open Faced Egg Salad Sandwich
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Ingredients:

Directions:

  1. In 2 qt saucepan place eggs, add enough cold water to come 1 above eggs. cook over high heat until water comes to a full boil, remove from heat. cover and let stand 20 to 25 minutes.
  2. Immediately cool eggs in cold water to prevent further cooking.
  3. Peel, chop cooked eggs, place in medium bowl, stir in remaining salad ingredients.
  4. Fry or microwave bacon until crispy.
  5. Meanwhile toast bread.
  6. Top each slice toast with 1 lettuce leaf, 2 slices tomato, 3 slices cucumber and 1/2 cup egg salad.
  7. Crisscross cooked bacon strips over sandwich and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 192.13 Kcal (804 kJ)
Calories from fat 146.06 Kcal
% Daily Value*
Total Fat 16.23g 25%
Cholesterol 106.99mg 36%
Sodium 275.41mg 11%
Potassium 319.21mg 7%
Total Carbs 4.94g 2%
Sugars 0.89g 4%
Dietary Fiber 1.64g 7%
Protein 5.64g 11%
Vitamin C 5.9mg 10%
Iron 1.9mg 11%
Calcium 66.6mg 7%
Amount Per 100 g
Calories 102.41 Kcal (429 kJ)
Calories from fat 77.85 Kcal
% Daily Value*
Total Fat 8.65g 25%
Cholesterol 57.03mg 36%
Sodium 146.8mg 11%
Potassium 170.15mg 7%
Total Carbs 2.63g 2%
Sugars 0.48g 4%
Dietary Fiber 0.87g 7%
Protein 3.01g 11%
Vitamin C 3.2mg 10%
Iron 1mg 11%
Calcium 35.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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