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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A touch of lemon rind and sour cream adds a bright note to creamy egg salad. To pack for lunch, keep the egg salad chilled, and store the bread and lettuce separately; build your sandwich when you're ready to eat. Ingredients:
1/4 cup canola mayonnaise |
3 tablespoons thinly sliced green onions |
3 tablespoons reduced-fat sour cream |
2 teaspoons whole-grain dijon mustard |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon grated lemon rind |
8 hard-cooked large eggs |
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted |
4 large boston lettuce leaves |
Directions:
1. Combine first 6 ingredients in a medium bowl, stirring well.
2. Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
3. Arrange 4 toast slices on a cutting board or work surface. Top each toast slice with 1 lettuce leaf, 1/2 cup egg mixture, and 1 toast slice. Serve immediately.
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