Nutritional Info

Nutrition Facts

Serving Size 1 (141g)

Calories 102
Calories from Fat 21 (20%)
Amount Per Serving %DIV
Total Fat 2.3g 4%
Saturated Fat 1.6g 8%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 30.2mg 10%
Sodium 203.1mg 9%
Potassium 189.9mg 4%
Total Carbohydrate 7.5g 2%
Dietary Fiber 0.8g 3%
Sugars 2.2g
Protein 2.5g 5%

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Recipe Description
If you don't like pickle relish, omit it and add 1 tablespoon lemon juice to the egg salad filling. These sandwiches can be served immediately or refrige rated up to 6 hours before eating.
Prep time
15 min
Cook time
15 min
Ready In
30 min


Serves Tool

Serves To:USMetric
6   eggs
1/4 Cup(c)  red bell pepper, minced
1/4 Cup(c)  green onion, minced
2 Tablespoon(T)  pickle relish, drained
1/8 Teaspoon(t)  salt
1 Pinch(pn)  pepper
1/3 Cup(c)  plain yogurt
1/4 Cup(c)  mayonnaise
2 Tablespoon(T)  butter, softened
4   crusty hoagie buns, sliced
4   romaine lettuce leaves


Place eggs in medium saucepan and cover with cold water. Bring to a boil over high heat, then cover pan, remove from heat and let stand 15 minutes. Place pan in sink and run cold water into pan until eggs have cooled. Crack eggs lightly against side of pan and let sit another 5 minutes in the cold water. Peel eggs and coarsely chop. Combine chopped eggs with remaining ingredients except lettuce, butter, and hoagie buns and mix gently. Spread a thin layer of butter on cut sides of hoagie buns and toast in toaster over or under broiler. Make sandwiches with the egg salad and lettuce.

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