Egg Salad Sandwich

Egg Salad Sandwich
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20 min.
20 min.
6 Servings

This Egg Salad Sandwich gets some extra zip from Dijon mustard. Easy-to-make and tasty too! Great for lunch. For another variation, add crispy bacon strips, fresh sliced tomatoes or your favorite lettuce. Ready in minutes.


  • 1/2 cup NESTLÉ Media Crema
  • 2 tablespoons light mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt or MAGGI Granulated Chicken Flavor Bouillon
  • 12 hard-boiled eggs, cooled, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 12 slices whole wheat bread, toasted
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COMBINE media crema, mayonnaise, lime juice, mustard and salt in small bowl; set aside.

COMBINE eggs, celery and cilantro in large bowl. Add media crema mixture; mix well. Spread 3/4 cup egg salad on one slice bread. Top with another slice of bread. Repeat with remaining slices of bread; serve immediately.

Serving Suggestions: This sandwich is also delicious with cooked, drained crispy bacon and slices of tomato.

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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