Egg Salad Sandwich

Ingredients

• 8 large eggs
• ⅓ cup mayonnaise
• Salt
• pepper
• 1 tablespoon chopped fresh dill
• 4 slices bread

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    711 calories; 50 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 31 grams protein; 759 milligrams cholesterol; 802 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 sandwiches

Preparation

1. Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
2. Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
3. In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.

30 minutes