Check out these tasty open faced egg salad sandwiches made using Bisquick® mix - a scrumptious breakfast or lunch.
Open-Face Egg Salad Sandwiches
- Prep Time 15 min
- Total 30 min
- Servings 4
- Ingredients 13
Ingredients
Bread
- 1 cup Original Bisquick™ mix
- 1/2 cup milk
- 1 egg, slightly beaten
- 1 tablespoon ground mustard
- 1/2 teaspoon celery seed
Egg Salad
- 8 hard-cooked eggs, peeled, chopped
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red bell pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded lettuce
Instructions
-
Step1Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In large bowl, stir all bread ingredients. Spread in pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean (top will not brown). Cool.
-
Step2Meanwhile, in medium bowl, stir all egg salad ingredients except lettuce.
-
Step3Cut bread into 4 squares; top each with 1/2 cup egg salad and 1/4 cup lettuce. Season with additional salt and pepper, if desired.
Nutrition
420
Calories
28g
Total Fat
18g
Protein
24g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 7g
- 34%
- Trans Fat
- 1g
- Cholesterol
- 485mg
- 162%
- Sodium
- 900mg
- 37%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 4g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 6%
- 6%
- Calcium
- 15%
- 15%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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