Recipes - Lunch

Egg Salad Sandwiches

By Elizabeth Baird

Servings: 6

Ingredients:

• 6 eggs
• 1/4 cup (50 mL) chopped celery
• 2 tbsp (25 mL) minced green onion
• 4 tsp (20 mL) light mayonnaise
• 4 tsp (20 mL) light sour cream
• 1 tbsp (15 mL) minced fresh parsley
• 1/4 tsp (1 mL) turmeric
• 1/4 tsp (1 mL) salt
• Pinch cayenne pepper
• 6 slices whole wheat bread

Preparation:

In saucepan, cover eggs with water; bring to boil. Remove from heat, cover and let stand for 20 minutes. Drain and chill under cold running water. (Eggs can be cooked, and refrigerated for up to 2 days). Shell eggs; separate 3 yolks from whites and reserve for another use. Finely chop remaining eggs and whites.

In bowl, combine chopped eggs, celery, green onion, mayonnaise, sour cream, parsley, turmeric, salt and cayenne. Spread on bread.

Nutritional Information per serving: cals 130, pro 8 g, fat 5 g, carb 15 g

Source © CanadianLiving.com