Ingredients15 m servings 392 cals
- Mix eggs, mayonnaise, Dijon mustard, onion powder, salt, and black pepper in a bowl.
- Fold basil into egg mixture.
- Arrange tomato slices and lettuce atop toasted English muffins.
- Spoon egg mixture over vegetables to serve.
- Cook's Note:
- You may use regular slices of bread instead of English muffins.
Per Serving: 392 calories; 22.6 g fat; 29.2 g carbohydrates; 17.6 g protein; 429 mg cholesterol; 486 mg sodium. Full nutrition
ReviewsRead all reviews 8
This is SO SO SO very good. I used a reduced fat mayonnaise and added a touch more dijon mustard. My kids and I ate every bite of this. They had theirs spread on whole wheat bread, I spread mine...
Simple and delicious! I never would have thought to add basil to egg salad, but it really works. I cut the recipe in half and opted for Hellman's light mayo and in addition to the tomato slices ...
This recipe earned each of its 5-stars. It is simply outstanding. The 1st time I made it exactly as written and was very pleased. The 2nd time I doubled the ingredients, added extra fresh basil,...
Wow, this was delicous. I have eaten it thre days running i cant get enough!!!
Very nice combination of flavors. Needed more crunch. Would make again but would add celery and onions.
4.75 A delightful change for egg salad with the sweet basil and onion and garlic powders. Put my open faced sandwich atop multigrain bread, with pickles on the side. yummeroo! :)
Very good on toasted gluten-free bread with mixed baby greens and tomato. Otherwise, the only change I made was to be heavy handed with the mustard (didn't measure). Next time: I'll either add...