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Categories: Sandwiches, Vegetarian

The Good Egg Salad Sandwich

When push comes to shove at my house and there's little around to eat, eggs often save the day. This handy little helper has an unfortunate reputation, of course, mostly due to the high cholesterol content of the yolk. But ... Read more

Total time: 30 minutes | Serves 2
  • 4 hard-boiled egg whites
  • 3 tablespoons light mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons diced green onions
  • 2 tablespoons diced celery
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon freshly ground pepper
  • Salt, to taste, optional
  • 4 slices whole-wheat or rye bread
  • 2 large lettuce leaves
  • Thinly sliced tomatoes

Step 1Coarsely mash the egg whites with a fork. Add the mayonnaise, mustard, green onions, celery, tarragon, pepper and optional salt; mix well. Use immediately or refrigerate overnight.

Step 2Make two sandwiches, adding lettuce and sliced tomatoes to each. Cut the sandwiches in half. Serve immediately or wrap airtight and refrigerate.

Each serving:
253 calories; 610 mg sodium; 8 mg cholesterol; 10 grams fat; 2 grams saturated fat; 29 grams carbohydrates; 13 grams protein; 4.36 grams fiber.
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