Eggstra Light Egg Salad on Rye
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
The Filling:6 jumbo eggs3/4 cup finely diced celery (1/8 inch dice)1/4 cup finely diced green onion1.5 Tbs fat free miracle whip dressing1 Tbs Dijon mustard1 tsp garlic powder1 tsp fresh ground black pepperThe base:10 slices thinly sliced Jewish rye bread, toasted5 - 10 small lettuce leaves
- Arrange eggs in a single layer in a large sauce pan and cover with cold water by 1 inch.
- Heat on medium high until water reaches a full boil.
- Immediately cover the sauce pan and turn off the heat. Leave the pan on the burner for 15 minutes.
- Chop the green onion and celery to a very fine dice.
Peel, chop and mash the eggs. I run them both ways through an egg slicer to chop - works great.
- Layer the filling and lettuce leaves on the toast to serve.
Serving Size: makes five sandwiches
- Heat on medium high until water reaches a full boil.
- Immediately cover the sauce pan and turn off the heat. Leave the pan on the burner for 15 minutes.
- Chop the green onion and celery to a very fine dice.
Peel, chop and mash the eggs. I run them both ways through an egg slicer to chop - works great.
- Layer the filling and lettuce leaves on the toast to serve.
Serving Size: makes five sandwiches
Nutritional Info Amount Per Serving
- Calories: 285.3
- Total Fat: 9.2 g
- Cholesterol: 284.4 mg
- Sodium: 619.8 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 1.5 g
- Protein: 14.6 g
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