Directions:
- Shell the eggs and discard the yolks, reserving the whites.
- Chop the egg whites. Combine the chopped egg whites, celery, scallion, green pepper, mayonnaise, yogurt, black pepper and Dijon mustard in a bowl.
- Spread four slices rye bread with the egg salad mixture. Top with romaine lettuce leaves and the remaining four slices of rye bread.
- 3 Points per serving (1 sandwich).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.24 Kcal (1425 kJ) | ||
| Calories from fat | 117.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.09g | 20% | |
|---|---|---|---|
| Cholesterol | 373.92mg | 125% | |
| Sodium | 571.66mg | 24% | |
| Potassium | 326.26mg | 7% | |
| Total Carbs | 34.7g | 12% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 4.69g | 19% | |
| Protein | 20.23g | 40% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 9.7mg | 54% | |
| Calcium | 122.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 154.03 Kcal (645 kJ) | ||
| Calories from fat | 53.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 20% | |
|---|---|---|---|
| Cholesterol | 169.28mg | 125% | |
| Sodium | 258.8mg | 24% | |
| Potassium | 147.7mg | 7% | |
| Total Carbs | 15.71g | 12% | |
| Sugars | 2.4g | 21% | |
| Dietary Fiber | 2.12g | 19% | |
| Protein | 9.16g | 40% | |
| Vitamin C | 8mg | 29% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 4.4mg | 54% | |
| Calcium | 55.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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