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Egg Salad Sandwich Supreme

fatfree.kitchen's picture
Ingredients
  Eggs 8 Large
  Nonfat yogurt 3 Tablespoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Black pepper 1⁄4 Teaspoon
  Chopped scallions 1⁄3 Cup (5.33 tbs)
  Dijon mustard 1 Teaspoon
  Chopped green bell pepper 1⁄3 Cup (5.33 tbs)
  Nonfat rye bread slice 8
  Nonfat mayonnaise 1 Tablespoon
  Romaine lettuce leaves 4
Directions

1. Place eggs in a saucepan and cover them with cold water. Over medium heat bring the water to a boil.
Immediately reduce heat and let water simmer for 15 minutes.
2. Plunge hard-cooked eggs into cold water. When they have cooled, shell them and discard the yolks, reserving the whites.
3. Chop the egg whites.
4. Combine the chopped egg whites, celery, scallion, green pepper, mayonnaise, yogurt, black pepper, and Dijon mustard in a bowl.
5. Spread four slices rye bread with the egg salad mixture.
Top with romaine lettuce leaves and the remaining four slices rye bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Boiled
Dish: 
Sandwich
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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