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Egg Salad Sliders |
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Nutrients per serving |
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n/a |
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Calories |
410 |
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Fat |
22 g |
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Saturated |
9 g |
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+ trans |
0 g |
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Sodium |
720 mg |
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Carbohydrate |
36 g |
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Fibre |
4 g |
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Sugars |
10 g |
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Protein |
20 g |
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5 |
hard-cooked eggs, chopped |
5 |
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1 |
stalk celery, finely diced |
1 |
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2 tbsp |
mayonnaise |
30 mL |
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Salt and pepper, to taste |
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4 |
carrots, peeled |
4 |
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2 |
curly lettuce leaves |
2 |
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8 |
mini burger buns or small dinner rolls, split |
8 |
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4 |
1 ½-inch (4 cm) square slices Cheddar cheese |
4 |
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2 |
small Roma tomatoes, sliced |
2 |
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1 |
dill pickle, sliced into coins |
1 |
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2 tbsp |
ketchup (optional) |
30 mL |
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2 tbsp |
pickle relish (optional) |
30 mL |
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Combine eggs, celery, mayonnaise, salt and pepper, to taste and mix well. Using a crinkle cutter (if you have one) or a knife, cut carrots into 2 x ¼-inch (5 x 0.5 cm) "fries", set aside. Place a small piece of lettuce on each bun bottom and then top with egg salad, dividing it equally between the 8 buns. Top egg salad with a slice of Cheddar cheese, tomato and pickle. Top with remaining bun half to form a burger. Serve with carrot “fries” and small bowls of ketchup and relish, if desired.
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