Egg Salad Sandwiches
Prep Time: 10 minutes
Cooking Time: 10 minutes
Egg salad sandwiches make a great breakfast choice as well as lunch or dinner. Using almost all egg whites and only a couple of eggs really helps keep fat and calories down in this recipe. Choose a bread that is reduced fat, light, or thin sliced. We like using the Orowheat Sandwich thins, with only 21 grams of carbs.
8 large egg(s), large, whites only
2 large egg(s), large, whole
3 stalks celery, minced
1/4 onion(s), red, medium, finely chopped
2 teaspoons Dijon mustard
1/4 cup mayonnaise, light or reduced fat
4 leaves lettuce, romaine, or other
8 slices bread, wheat, reduced calorie, or round sandwich thins or other
Hard boil the eggs: place eggs in medium pan, pour in just enough water to cover the eggs and bring to a boil. As soon as the water boils, remove the pan from burner, cover tightly and let sit in water for 17 minutes (20 minutes for X-large eggs and 15 minutes for medium eggs). Drain and cool with ice water. Peel and chop 2 whole eggs and 8 egg whites, discarding the other 8 yolks since they add more fat and calories than are needed. In a medium bowl, mix the eggs, cucumber, celery, mayonnaise, and Dujon. Place lettuce on top of four slices of bread. Divide egg salad and spread over lettuce. Top with remaining bread and serve.
Per Serving About: 220 calories, 8 g fat, 1.5 g saturated fat, 0 g trans fat, 115 mg cholesterol, 15 g protein, 25 g carbohydrates, 6 g dietary fiber, 560 mg sodium, Exchanges: 1.0 starch, 0.5 vegetable, 1.0 lean meat, 0.5 medium fat meat, Carb Choices: 1.5