Egg Salad Sandwich

• Yield: 4 servings
• Preparation time: 15 minutes
• Cooking time: 20 minutes to boil the eggs

Egg whites are dressed up with mustard, celery, onion, and green pepper in this sandwich. You’ll never miss the yolks!.

Ingredients:

8 large eggs

1/2 cup chopped celery

1/3 cup scallion

1/3 cup chopped green bell pepper

1 tablespoon nonfat mayonnaise

3 tablespoons nonfat yogurt

1 teaspoon Dijon Mustard

8 slices nonfat rye bread

Romaine lettuce leaves

Procedure:

1. Place the eggs in a saucepan and cover them with cold water. Over medium heat bring the water to 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, lack 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 of rye bread.

Each serving provides: