Sliced Egg and Tomato Sandwiches with Dill Mayonaise

Sliced Egg and Tomato Sandwiches 2
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 2 servings


1/4cup reduced-fat mayonnaise
1 1/2teaspoons chopped fresh dill
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
4slices whole-grain bread
2 hard-cooked eggs, thinly sliced
2small tomatoes, thinly sliced
2 Arugula leaves


  1. Combine mayonnaise, dill, salt and pepper. Spread one side of each piece of bread with mayonnaise mixture. Top with egg, tomato, arugula and remaining bread. Cut sandwiches diagonally in half.

Nutritional Info *per serving

  • Calories 350
  • Fat 18g
  • Cholesterol 225
  • Sodium 850mg
  • Carbohydrate 35g
  • Protein 13g