Open Faced Egg Salad
|Hard cooked eggs||8 , peeled|
|Reduced fat mayonnaise||1⁄4 Cup (4 tbs)|
|Fat free plain yogurt||1⁄4 Cup (4 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Grated fresh onions||1 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Multigrain bread slice||4 , toasted|
1. Cut eggs in half lengthwise, remove yolks and reserve 4 whole yolks for another use. Combine remaining yolks, cup mayonnaise, and yogurt Coarsely chop egg whites,-add to yolk mixture. Stir in celery and next 4 ingredients.
2. Spread 1 teaspoon mayonnaise over 1 side of each slice of toast. Top each with 1 tomato slice and 1/2 cup egg mixture. Sprinkle with fresh basil.