Egg Salad Sandwich
This egg salad cuts the fat content, not the flavour, by using spiced-up, fat-free mayonnaise and just two yolks of the four eggs.
4 egg white(s), large, hard-boiled and chopped
Uncooked egg yolk(s)
2 large, hard-boiled and chopped
Fat free mayonnaise
⅛ tsp(s), or to taste
⅛ pinch(es), or to taste
1½ tbsp(s), or dill, chopped
Uncooked red onion(s)
1½ tbsp(s), chopped, chopped
- In a bowl, combine egg whites and yolks, mayonnaise, salt, pepper, parsley, mustard and onion.
- Divide salad between 2 slices of bread, top each with two lettuce leaves and cover each with second slice of bread.