Knife & Fork Egg Salad Sandwiches With Chives
40 mins (prep 10, cooking 30)
12 ingredients
4 servings
Served on pumpernickel bread. Recipe courtesy Saveur mag. (Note: My photo doesn't reflect the right bread for this initial preparation - toasted pumpernickel - nor did I serve it open-face. I wanted to use my first ever attempt at making bread, Zurie's Overnight No-Knead Bread. Sue me!) ;)

Categories:  <-60-mins , lunch~snacks , easy , sandwich , brunch , egg , eggs~dairy , time-to-make ,
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Serving Size (31.82 g)
Servings 4
Amount per Serving
Calories 177.51 Calories from Fat 179.46
% Daily Value *
Total Fat 19.94g 122.69%
Saturated Fat 4.98g 99.63%
Trans Fat 0.18g %
Cholesterol 11.92mg 15.9%
Sodium 159.51mg 26.58%
Total Carbohydrate 0.19g 0.26%
Dietary Fiber 0.08 g 1.3%
Sugars 0.08 g %
Protein 0.15g 1.24%
Vitamin A 140.35IU% Vitamin C 0.04mg%
Calcium 4.29mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
finely chopped fresh chives, finely chopped celery, freshly ground black pepper, pumpernickel bread