Wednesday, August 25, 2010

Egg Salad Sandwich

4 hard boiled eggs
1 Tbsp Light Best Foods® Mayo
1 Tbsp Mustard
1 Stalk Celery, finely chopped
1/4 Yellow or Orange Bell Pepper, chopped
1 tsp sweet or dill pickle relish
1 Tbsp fresh parsley
1 slice whole-grain bread
1 leaf of lettuce
1 packet of ThinStick™

1) Chop 1 whole egg and 3 egg whites (discard the three extra yolks)
2) In a small mixing bowl, combine chopped eggs, Light Best Foods® Mayo, ThinStick packet, mustard, celery, bell pepper, pickle relish and parsley.
3) Toast whole grain bread and top with lettuce leaf and egg salad mix.

ThinTip) Keep a half dozen boiled eggs in your fridge at all times. Great for adding to salads, sandwiches or just a last minute protein snack!!

No comments:

Post a Comment