Egg Salad Sandwich Supreme
|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|
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.