Cheddar cheese, mustard and Worcestershire sauce bring big flavour to this creamy egg salad made with mayonnaise. Serve on whole wheat bread for a great lunchtime sandwich. If you're brown bagging it, just skip toasting the bread.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 hard-cooked eggs, finely chopped
2/3 cup Cracker Barrel Shredded Old Cheddar Cheese
1/4 cup Heinz [Seriously] Good Mayonnaise
1 tsp. Heinz Yellow Mustard
1/2 tsp. Lea & Perrins Worcestershire Sauce
8 slices whole wheat bread, toasted
1 green onion, sliced
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How do I make it ?
Combine all ingredients except toast slices and onions.
Spoon egg mixture onto 4 toast slices; sprinkle with onions.
Cover with remaining toast slices.
Kraft Kitchen Tips!
How to Make Perfect Hard-Cooked Eggs
Place eggs in saucepan. Add enough cold water to completely cover eggs. Bring water to boil on medium heat; cover. Remove from heat; let stand 20 min. Immediately run eggs under cold running water to quickly cool the eggs.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 7 g
Cholesterol 210 mg
Sodium 590 mg
Carbohydrate 31 g
Fibre 4 g
Sugars 4 g
Protein 19 g
4 servings, 1 sandwich (135 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.