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 even dieters don’t turn up their noses at the white of an egg, because it’s a good source of protein and riboflavin.
If you’re trying to lose weight, this egg salad recipe cuts back on yolks without any loss of flavor. It can be made with nothing but egg whites, or with one yolk added for color.
In defense of the yolk, while it contains all of the fat in an egg, it’s also a good source of protein, iron and vitamins A and D. Remember that when you’re eating a deviled egg--or just half a deviled egg. It’s a wonderful treat, well worth the splurge.
Coarsely 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.
Make two sandwiches, adding lettuce and sliced tomatoes to each. Cut the sandwiches in half. Serve immediately or wrap airtight and refrigerate.
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