Chopped Egg Salad on Raisin-Nut Toasts

Chopped Egg Salad on Raisin-Nut Toasts
Makes: 8  servings
Prep:   10 mins 
Start to Finish:   30 mins 
 
Ingredients
  • 4 large eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon jarred capers, rinsed, drained, and coarsely chopped
  • 1 tablespoon sweet pickle relish
  • 16 mini slices crusty raisin-walnut bread, toasted

Directions

1. Make egg salad: Place eggs in a heavy 2-quart saucepan, cover with cold water by 1 inch and bring just to a simmer, uncovered, over moderately high heat. Remove from heat, cover and let stand 16 minutes; drain. Run cold water over eggs in pan, shaking to break shells, until cool. Add ice cubes (this will cause shells to contract to ease peeling) and let stand 3 minutes. Peel eggs and transfer to a bowl.

2. Using a fork, coarsely chop eggs, then stir in mayonnaise, fresh chives, capers, and sweet pickle relish; salt and pepper to taste. Mound egg salad on toasts and serve. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • Calories(kcal)155,
  • Protein(gm)5,
  • Carbohydrate(gm)14,
  • Fat, total(gm)9,
  • Cholesterol(mg)109,
  • Saturated fat(gm)2,
  • Sodium(mg)262,
  • Percent Daily Values are based on a 2,000 calorie diet
Todays Daily Prize
ADVERTISER
 
Want Free Stuff? Click Here for the best Deals, Discounts and Prizes.