Egg Salad Sandwiches has always been one of my very favorite sandwiches! I loved
it as a child, and I still do as a grandma. So very easy-to-make.
Egg Salad Sandwich Recipe
Recipe Type:
Sandwich,
Eggs
Yields: 6 servings
Prep time: 10 min
Ingredients:
8 large
hard-cooked eggs (can use 2 whole eggs and 6 egg whites to cut fat)
1/2 cup chopped celery
1/3 cup chopped green onions
1/3 cup chopped red bell peppers
2 tablespoons light mayonnaise
2 tablespoons non-fat sour cream
1 teaspoon Dijon-style mustard
Salt and pepper to taste
Preparation:
To cook the eggs, place them in a single layer in a pan
with enough cold water to cover them completely. Bring the water to a boil, remove from
heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20
minutes. Then place under running, cold water to cool quickly. This way of cooking is also
known as "coddling." It does not toughen the whites as boiling does.
Peel eggs; discard 4 egg yolks (you will be using 2 whole
eggs and 6 egg whites).
In a medium-size bowl, chop the eggs up. Add celery, green onions,
bell pepper, mayonnaise, sour cream, Dijon mustard, salt, and pepper; stir until well mixed.
Makes 6 servings.
