Pesto-Dijon Egg Salad Sandwiches |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Turn your old-standby egg salad into your new lunch favorite. Honey Dijon mustard and pesto add a sensational, savory spin, and the celery and onion lend nice crunch. âCarrie Kenny, Batavia, OH Ingredients:
1/2 cup mayonnaise |
1/4 cup finely chopped celery |
1/4 cup finely chopped red onion |
2 tablespoons honey dijon mustard |
4 teaspoons prepared pesto |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 hard-cooked eggs, chopped |
8 slices whole wheat bread, toasted |
4 romaine leaves |
4 slices tomato or 1/2 cup roasted sweet red peppers, cut into strips |
Directions:
1. Combine the first eight ingredients in a small bowl. Gently stir in eggs. Spread over four toast slices; top with lettuce, tomato and remaining toast. Yield: 4 servings.
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