Egg Salad Sandwich
Ingredients
- ¼ cup canola mayonnaise
- 3 tablespoons thinly sliced green onions
- 3 tablespoons reduced-fat sour cream
- 2 teaspoons whole-grain Dijon mustard
- ½ teaspoon freshly ground black pepper
- ¼ 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
Instructions
- Combine first 6 ingredients in a medium bowl, stirring well.
- 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.
- 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.
