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Open-Face Egg Salad Sandwiches

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Betty Crocker Kitchens
Updated Sep 21, 2011
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Check out these tasty open faced egg salad sandwiches made using Bisquick® mix - a scrumptious breakfast or lunch.

Open-Face Egg Salad Sandwiches

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 13
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Ingredients

Bread

Egg Salad

  • 8 hard-cooked eggs, peeled, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red bell pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded lettuce

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In large bowl, stir all bread ingredients. Spread in pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean (top will not brown). Cool.
  • Step 
    2
    Meanwhile, in medium bowl, stir all egg salad ingredients except lettuce.
  • Step 
    3
    Cut bread into 4 squares; top each with 1/2 cup egg salad and 1/4 cup lettuce. Season with additional salt and pepper, if desired.

Nutrition

420 Calories
28g Total Fat
18g Protein
24g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
7g
34%
Trans Fat
1g
Cholesterol
485mg
162%
Sodium
900mg
37%
Potassium
280mg
8%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
5%
Sugars
4g
Protein
18g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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