Savory Egg Salad Sandwiches (Phases 2)

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Registered: 04-01-2004
Savory Egg Salad Sandwiches (Phases 2)
Wed, 03-12-2008 - 5:46am

Savory Egg Salad Sandwiches (Phases 2 and 3)


4 servings


Description
Our creamy egg salad is lighter than most because we use more whites than yolks. Refrigerate the leftover yolks in a covered container for up to 3 days — they're delicious chopped and sprinkled over salads, adding protein and vitamins A and D.

Prep time: 15 minutes
Start to finish: 10 minutes


Ingredients
8 large eggs
1⁄2 small red onion, minced
2 celery stalks, minced
4 large green olives, chopped (optional)
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1⁄4 teaspoon salt
4 slices whole-grain bread, toasted (optional)
1 1⁄2 cups baby arugula


Instructions
1. Place eggs in a medium saucepan, cover with water, and bring to a boil. 2.) Remove from the heat, cover, and let eggs sit for 20 minutes. Drain and place eggs in a bowl filled with ice water. When cool enough to handle, peel eggs.
2. In a medium bowl, mash 5 whole eggs and 3 egg whites together with the back of a fork. Add onion, celery, olives (if using), mayonnaise, mustard, and salt; stir to combine.
3. Cover bread slices, if using, evenly with arugula, top with egg salad, and serve open-faced.


Nutritional Information:
270 calories
16 g total fat (3 g sat)
16 g carbohydrate
15 g protein
5 g fiber
500 mg sodium

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