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Ingredients
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12 eggs
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¾ cup reduced-fat mayonnaise
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⅓ cup shredded Cheddar cheese
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2 green onions, chopped
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2 teaspoons yellow mustard
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½ teaspoon ground black pepper
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4 strips cooked bacon, crumbled
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6 grape tomatoes, halved
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6 lettuce leaves
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12 slices bread
Directions
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Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop.
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Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes.
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Layer egg salad and lettuce between 2 slices of bread to make each sandwich.
Nutrition Facts (per serving)
366 | Calories |
16g | Fat |
36g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 366 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 5g | 26% |
Cholesterol 380mg | 127% |
Sodium 831mg | 36% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 2g | 6% |
Total Sugars 9g | |
Protein 19g | 38% |
Vitamin C 5mg | 5% |
Calcium 193mg | 15% |
Iron 4mg | 22% |
Potassium 269mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.