Egg Salad and Herb Sandwiches

  • Preparation 20 MIN
  • Makes 24 sandwiches




  1. In a large bowl, coarsely crush the eggs with a fork. Add the mayonnaise and combine while crushing until creamy. Stir in the Parmesan cheese and green onion. Season with salt and pepper.
  2. Spread the egg mixture on half the bread slices and cover with the remaining slices. Cut each sandwich into 4 wedges.


  1. On one or two long serving dishes, place the sandwiches, side by side in a row as shown. Cover the two cut surfaces with a little mayonnaise. Sprinkle with fresh herbs, pressing gently on the sandwich.


If you make the sandwiches in advance, spread the inside of the slices of bread with a thin layer of softened butter. It will acts as an insulator, which will prevent soggy bread. Make the decoration at the last moment.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 4 wedges

Without garnish

Content % Daily Value
Calories 295  
Total Fat 16 g  
Saturated Fat 4 g  
Sodium (salt) 550 mg  
Carbohydrates 26 g  
Fibre 1 g  
Protein 12 g