I love to throw these into our lunch rotation because they offer a nice change to the deli sandwich that we get used to eating around my house. We happen to love egg salad sandwiches and these taste amazingly great, considering that we throw a portion of the yolk out. The chopped parsley and veggies that are added to mix really help add flavor and texture to the sandwich without adding calories. In fact, those veggies add some good fiber! Yay! I would WAY rather have this egg salad sandwich than a traditional one any day.
Fit Egg Salad Sandwich
Adapted from Bill Phillips, “Eating For Life”
6 hard-boiled eggs, peeled
1 1/2 T. light mayonnaise
1 T. mustard
1 stalk celery, sliced
1/2 red bell pepper, chopped
2 tsp. sweet pickle relish
2 T. fresh parsley
4 slices whole wheat bread (such as Sara Lee Delightful)
2 lettuce leafs
Chop 2 whole eggs. Then discard the yolks from the other 4 eggs and chop the whites.
In a small mixing bowl, combine chopped eggs, mayo, mustard, celery, bell pepper, pickle relish, and parsley.
If desired, toast 2 slices of bread and place on a small plate (sometimes I toast my bread, other times I don’t). Top one slice with lettuce leaf, half of the egg salad, and remaining slice of bread. Repeat for the second sandwich.
Nutritional Information (Per Serving = 1 Sandwich)
Fat: 10.1g (2.1g = Sat.)