Egg salad sandwiches get a modern twist in this lower fat version that uses egg whites and nonfat mayonnaise to make hearty, open-faced sandwiches that you'll enjoy eating with a fork and knife.
cost per recipe: $2.41
The price is determined by the national average.
tablespoon Dijon-style mustard
tablespoon fat free mayonnaise
teaspoon ground red pepper
hard-cooked egg white, chopped
small onion, chopped (about 1/4 cup)
medium tomato, chopped (about 1 cup)
slices Pepperidge Farm® White Sandwich Calcium Enriched Bread
zesty dill kosher dill picklesandwich slices
Stir the mustard, mayonnaise and ground red pepper in a small bowl. Stir in the egg whites, onion and tomato.
Place the lettuce on the bread slices. Divide the egg mixture among the bread slices and top with the pickle sandwich slices.