Egg Salad Sandwich
- Total Time
This egg salad cuts the fat content, not the flavor, by using spiced-up, fat-free mayonnaise and just two yolks of the four eggs.
egg(s)2 large, hard-boiled and chopped
egg white(s)2 large, hard-boiled and chopped
fat free mayonnaise2 ½ Tbsp
uncooked red onion(s)1 ½ Tbsp, chopped
fresh parsley1 ½ Tbsp, or dill, chopped
Dijon mustard1 tsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
pumpernickel bread4 slice(s)
lettuce4 leaf/leaves, large
- In a bowl, combine egg whites and yolks, mayonnaise, onion, parsley, mustard, salt and pepper.
- Divide salad between 2 slices of bread, top each with two lettuce leaves and cover each with second slice of bread. Yields 1 sandwich per serving.