Simple, Tasty and Skinny, Egg Salad Sandwich
Ingredients
- 4 eggs, I like Eggland’s Best eggs
- 1 tablespoon light mayonnaise, I used Best Foods (Hellman’s) Light
- 2 teaspoons relish
- 4 teaspoons spicy brown mustard or yellow mustard
- ¼ teaspoon curry powder, optional
- ⅛ teaspoon salt
- Fresh ground pepper to taste
- 2 Oroweat Honey Wheat Sandwich Thins, see shopping tips
- 1 tablespoon spicy brown mustard or yellow mustard
- 2 large slices of tomato
- ¼ cup fresh spinach
Instructions
- To cook eggs: In a small pot, add eggs and cover with water. Bring to a boil, turn down to simmer, and cook for 20 minutes. Drain water and place eggs in a bowl of ice water for several minutes. When chilled, peel eggs.
- In a small bowl, using a cheese grater, shred 2 whole eggs and 2 whites. Throw away the other 2 yolks or use them in another recipe. Stir in mayonnaise, relish, mustard, curry powder, salt and pepper, to taste.
- Split open sandwich thins and spread mustard inside of each piece. Divide egg salad among 2 pieces. Top each with tomato, spinach, and remaining sandwich thin.
- You can heat the sandwich in the microwave before adding the tomato and spinach. It tastes really good warmed.
Nutrition
Serving: 1sandwichCalories: 222kcalCarbohydrates: 29gProtein: 15gFat: 7gSaturated Fat: 1gCholesterol: 175mgSodium: 806mgFiber: 6gSugar: 6gBlue Smart Points: 4Green Smart Points: 6Plus Points: 6