Egg Salad Sandwich
Calories 293 (16% from fat)
Fat 5 gram
Saturated Fat 0.8 gram
Trans Fat 0 gram
Chol. 106 mg.
Sodium 449 mg.
Carb. 39 gram
Fiber 5 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 18 gram
Ingredients
3 large hard-boiled eggs
1/4 cup fat free mayonnaise
(We used fat free Miracle Whip.)
1 Tbsp. yellow mustard
1/4 cup diced celery
1/4 cup diced onion
1/4 tsp. curry powder
1/2 tsp. dried tarragon
1/4 tsp. ground turmeric
1/4 tsp. paprika
1 tsp. dried basil
1/8 tsp. orange extract
4 slices salt free bread
(We used Alvarado Street No-Salt! Sprouted Multi-Grain Bread.)
Optional
tomato slices
2. Dice up the celery, onion and mix it in with the eggs. Then add the next 6 ingredients (curry through orange extract) and stir it up until thoroughly combined.
3. Toast 4 slices of salt free bread. Split the egg salad equally between 2 of the slices (about ½ cup on each slice) and if you'd like, add some tomato slices. Top with the remaining slices of bread, cut in half and serve.
Yield: 2 Servings