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Egg Salad with Parmesan

This classic version of an egg salad sandwich features fat-free mayonnaise, Thousand Island dressing, Dijon mustard, sweet relish and grated Parmesan cheese.

At a glance
Main Ingredient
Eggs
Cuisine Type
American
Menu Part
Sandwich/Wrap
Serves
5 servings
Yield: 5 servings

Ingredients

6 eggs, hard-boiled, peeled
3 tbsp. fat-free mayonnaise
11⁄2 oz. Thousand Island dressing
1 tbsp. Dijon mustard
1⁄8 tsp. salt
1⁄8 tsp. black pepper
2 tbsp. sweet relish
1⁄4 cup grated Parmesan cheese

Methods/Steps

1. Cut eggs in half and remove yolk. Mix yolks with mayonnaise, dressing, mustard, salt and pepper.  

2. Chop egg whites into ½-in. pieces. Fold yolk mixture into chopped egg whites. Add sweet relish and Parmesan cheese. Blend thoroughly and refrigerate.

3. Serve on pumpernickel bread or crackers.

Recipe by University of Arkansas, Fayetteville, Ark.

Related Recipes

Type: Recipedia

Related Terms:

Eggs, American, Sandwich/Wrap

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