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Continued: Recipes: Eggs in many ways

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  • Last update: September 4, 2013 - 3:02 PM

• 1 tbsp. Dijon mustard

• Salt and freshly ground black pepper

• 8 slices white bread, crusts removed

Directions

Peel eggs under cold running water to remove any small pieces of shell. Rough chop eggs and put them in a medium bowl. Sprinkle in bacon, add mayonnaise and mustard, and stir with a fork. Taste, and season with salt and pepper.

Spread egg salad on each of 4 slices of bread, top each sandwich with another slice of bread, and cut corner to corner to make triangles. Serve immediately.

Nutrition information per serving:

Calories 616 Fat 49 g Sodium 1,110 mg Carbohydrates 24 g Saturated fat 10 g Calcium 123 mg

Protein 20 g Cholesterol 400 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 ½ bread/starch, 2 medium-fat meat, 8 fat.

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