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Open Faced Warm Egg Salad on ToastIngredients:Eight hard-boiled eggs, shells removed 1/4 cup low-fat mayonnaise 1/4 cup plain nonfat yogurt 1/4 cup minced celery 1 tablespoon grated onion 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon black pepper 4 teaspoons low-fat mayonnaise Four 1-ounce slices multigrain bread, toasted Four tomato slices 1 tablespoon thinly sliced fresh basil (optional) Directions: Cut eggs in half lengthwise; remove yolks and reserve four whole yolks for another use. Combine remaining yolks, 1/4-cup mayonnaise and yogurt. Coarsely chop egg whites; add to yolk mixture. Stir in next five ingredients (through pepper). Spread 1-teaspoon mayonnaise over one side of a slice of toast. Top with tomato slice and ½-cup egg mixture. Repeat procedure with remaining egg mixture, toast and tomato. Sprinkle each with basil, if desired. Recipe makes four servings. Serving size: One sandwich. Nutrition information per serving: Calories: 253 Total Fat: 7.4g Saturated Fat: 1.6g Protein: 34.5g Carbohydrate: 36.1g Fiber: 10.2g Cholesterol: 213mg Sodium: 773mg Dietary Exchanges: 1/2 Starch/Bread Courtesy of FitnessandFreebies.com Back to Previous Page
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