Name: Egg Salad and Green Bean Sandwiches
Yield: Makes 4 sandwiches
Ingredients: 16 green beans, trimmed; 6 hard-cooked large eggs, chilled; 1/4 cups chopped celery; 1/4 cups chopped sweet onion such as Vidalia, Walla Walla, or Maui; 1/4 cup mayonnaise; 1 tablespoon honey Dijon mustard; eight 1/2-inch-thick slices multigrain bread (each about 4 by 2 1/2 inches)

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes 4 sandwiches

Ingredients

16 green beans, trimmed

6 hard-cooked large eggs, chilled

1/4 cups chopped celery

1/4 cups chopped sweet onion such as Vidalia, Walla Walla, or Maui

1/4 cup mayonnaise

1 tablespoon honey Dijon mustard

eight 1/2-inch-thick slices multigrain bread (each about 4 by 2 1/2 inches)

Preparation

Step 1
In a small saucepan of boiling salted water cook beans until just tender, about 3 minutes. Drain beans and plunge into a bowl of ice and cold water to stop cooking. Remove beans from water and pat dry with paper towels.
Step 2
Chop eggs and in a bowl stir together with celery, onion, mayonnaise, mustard, and salt and pepper to taste. Spread egg salad on 4 bread slices and top each sandwich with 4 beans and remaining bread slices.

TagsSandwich Green Bean Bean and Legume Vegetable Main Lunch Dairy Free Nut Free Vegetarian Quick Easy Simmer Gourmet

Recipe notes

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