Photo of Egg salad sandwich by WW

Egg salad sandwich

8
6
6
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
2
Difficulty
Easy
This egg salad cuts the fat content without sacrificing flavor. Spiced-up, fat-free mayonnaise and just two yolks out of the four eggs adds creamy richness. Hearty whole-grain dark bread makes this sandwich as filling as it is flavorful. Pumpernickel is a slightly sweet German sourdough bread made from coarsely ground rye grain. Look for thin-sliced pumpernickel and toast it lightly if you like so that it holds up to this creamy filling. Of course, dark rye or dark wheat can be substituted to suit your tastes. Slice each sandwich into quarters—triangles or fingers—for luncheon-perfect tea sandwiches.

Ingredients

Egg(s)

2 large, hard-boiled and chopped

Egg white(s)

2 large, hard-boiled and chopped

Fat free mayonnaise

2½ Tbsp

Uncooked red onion(s)

1½ Tbsp, chopped

Fresh parsley

1½ Tbsp, or dill, chopped

Dijon mustard

1 tsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Pumpernickel bread

4 slice(s)

Lettuce

4 leaf/leaves, large

Instructions

  1. In a bowl, combine egg whites and yolks, mayonnaise, onion, parsley, mustard, salt and pepper.
  2. 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.