Egg Salad Sandwiches

Egg Salad Sandwiches

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15 min.
16 min.
8 Servings

Try this twist on the classic egg salad sandwich with pesto as the secret ingredient. Sliced eggs and fresh greens offer a great way to use those extra hard boiled eggs.


  • 1 whole-wheat baguette, cut into 1/4-inch slices (need 16 slices total)
  • Nonstick cooking spray
  • 1 container BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil (7 oz.)
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Red leaf lettuce
  • 1 medium tomato, halved and cut into 1/4-inch slices
  • 4 to 6 large hard-cooked eggs, peeled and sliced
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PREHEAT broiler.

PLACE bread slices on baking sheet; spray with nonstick cooking spray. Broil for about 30 seconds or just until lightly toasted. Turn slices over; broil for an additional 30 seconds. Remove from oven.

COMBINE pesto, vinegar and mustard in small bowl; whisk until smooth. Spread 1 teaspoon pesto vinaigrette over 8 bread slices. Top with small piece of lettuce, 2 slices of tomato and 3 slices of egg. Drizzle with 2 teaspoons pesto vinaigrette. Top with remaining bread slices to create sandwiches. Serve any remaining pesto vinaigrette alongside sandwiches.

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 250
  • Calories from Fat: 90
  • Total Fat: 10g (16% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 110mg (37% of DV)
  • Sodium: 560mg (23% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 6g
  • Protein: 10g
  • Vitamin A: 20% of DV
  • Vitamin C: 4% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

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

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