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Pesto Egg Salad Sandwiches

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Total Time
Prep/Total Time: 10 min.

By Taste Of Home Editorial Team

Recipe by Tenley Haraldson, Fort Atkinson, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 26, 2022

For a casual springtime meal with a twist, boil up some eggs and dinner will be done presto. —Tenley Haraldson, Fort Atkinson, Wisconsin

Test Kitchen Approved

Pesto Egg Salad Sandwiches

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Prep Time 10 min
Yield 4 servings

Ingredients

  • 1/2 cup fat-free mayonnaise
  • 1/4 cup finely chopped red onion
  • 4 teaspoons prepared pesto
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 hard-boiled large eggs, chopped
  • 3 hard-boiled large egg whites, chopped
  • 8 slices whole wheat bread, toasted
  • 8 spinach leaves
Text Ingredients

Directions

  1. In a small bowl, combine the first five ingredients. Gently stir in eggs and egg whites. Spread over four toast slices; top with spinach and remaining toast.

Nutrition Facts

1 sandwich: 285 calories, 11g fat (3g saturated fat), 217mg cholesterol, 811mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.

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