EGG SALAD WITH VEGETABLES

Makes 4 sandwiches - 4 servings
Recipe from Vegetarian Sandwiches by Paulette Mitchell

 

A quick, easy, and healthy family meal that can be eaten on bread, crackers, pita, tortillas, or alone!

For the dressing

• 1/4 cup plain yogurt or mayonnaise (fat-free)
  
• 1 tablespoon snipped fresh dill or 3/4 teaspoon dried dill
  
• 2 teaspoons mustard
  
• 2 teaspoons lemon juice
  
• 1/2 teaspoon honey
  
• 1/2 to 1 clove garlic, minced
  
• Dash of freshly ground pepper, or to taste
  
• Dash of salt, or to taste
  

For the salad

• 6 hard-cooked eggs (low-fat version -- 8 hard-cooked egg whites, 2 egg yolks)
  
• 1/4 cup minced carrot
  
• 1/4 cup minced red bell pepper
  
• 2 tablespoons minced celery
  
• 2 tablespoons minced red onion
  
• 2 tablespoons capers, drained and rinsed
  
• 4 large tomato slices
  
• 1 cup finely shredded lettuce
  

Stir together all the dressing ingredients in a small bowl.
Mash the eggs with a fork. Add the carrot, bell pepper, celery, onion, and capers; toss. Stir in the dressing. Taste and adjust the seasoning.
Spread 4 slices of bread with mayonnaise, the other 4 slices with mustard.  To assemble each sandwich, spread the egg salad mixture atop the mayonnaise on 1 slice of bread.

Add a tomato slice and lettuce.

Close the sandwich with another slice of bread, mustard side down, and slice in half.

(Low-fat notes added by Anita!)