PrintThis classic egg salad sandwich is great for on the run or at home. Just remember to go light on the mayo!
Egg Salad Sandwich
Ingredients
1 large egg
2 egg whites
1/4 large celery stalk
1/4 small onion
1 Tbsp. low fat mayonnaise
1/2 tsp. mustard, prepared
1/4 tsp. dried dill
2 slices low sodium whole wheat bread
Directions
Hard-boil eggs; immediately plunge in cold water and allow to cool. Chop egg and egg white(s), celery and onion; set aside. (You may discard the egg yolks of the excess eggs). In small bowl, combine eggs with mayonnaise, mustard, dill, celery and onion until well mixed. Refrigerate at least 30 minutes to meld flavors. Serve on bread.
Also Include:
1 cup mixed salad greens
1 Tbsp. salad dressing, low fat or nonfat; low sodium
3 cherry tomatoes
1 small apple
Nutrition Facts Per Serving: Calories – 362.1; Calories from Fat – 95.8 kilocalories; Total Fat – 10.5 grams; Saturated Fat – 2.2 grams; Cholesterol – 216.8 milligrams; Sodium – 302.8 milligrams; Total Carbohydrate – 46 grams; Net Carbohydrate – 35.2 grams; Dietary Fiber – 10.8 grams; Sugars – 18.8 grams; Protein – 21.4 grams
This healthy recipe came from eDiets High-Fiber Plan. Click here to see if this plan is right for you.
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