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My review
Tomato Basil Egg Salad Sandwich
Mei
"A great sandwich to make when you have a garden of fresh basil and tomatoes. It is very easy to make and very yummy. I would recommend this as an open-faced sandwich for those who are watching their carbs."
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Ingredients
15 m servings 392 calsOriginal recipe yields 4 servings (4 sandwiches)
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Directions
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- Cook's Note:
- You may use regular slices of bread instead of English muffins.
Nutrition Facts
Per Serving: 392 calories; 22.6 g fat; 29.2 g carbohydrates; 17.6 g protein; 429 mg cholesterol; 486 mg sodium. Full nutrition
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Reviews
Read all reviews 8Most helpful
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8/8/2012
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...
1/8/2014
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 ...
5/16/2016
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,...
5/21/2015
Wow, this was delicous. I have eaten it thre days running i cant get enough!!!
2/4/2017
Very nice combination of flavors. Needed more crunch. Would make again but would add celery and onions.
7/21/2016
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! :)
6/27/2016
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...