Egg Salad Melts on Rye
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Egg Salad Melts on Rye
Egg Salad Melts on Rye
4 slices rye bread
2 hard-boiled eggs
2 tbsp. dill pickle, minced
2 tbsp. red onion, minced
1 tbsp. Raley's Light Mayonnaise
2 tsp. spicy brown mustard
1/2 cup Kerrygold Blarney Castle Cheese (in our Deli) shredded, divided
Prep: 10 minutes, Cook: 5 minutes, Serves: 2

1. Lightly butter bread; place 2 slices buttered side down
in a large skillet.

2. Coarsely chop eggs and stir together in a medium bowl with pickle,
onion, mayonnaise and mustard.

3. Spread on cooked rye bread and top each with 1/4 cup cheese and
another bread slice.

4. Cook for 5 minutes on each side or until bread is toasted and filling is
Nutritional Information:
Nutrition per serving: 540 calories, 26 g protein, 29 g total fat (7 g sat., 0 g trans), 47 g carbohydrate, 10 g fiber, 7 g sugar, 270 mg cholesterol, 920 mg sodium, 12 points