|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
None
|
Servings |
|
2
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
2 Revolution rolls (1/3rd Lean)
|
|
2 Eggs (2/3rd Lean) chopped
|
|
2 TBSP of Light Mayo (2 condiments)
|
|
1 tsp dry mustard (1 condiment)
|
|
2 TBSP chopped celery (snack)
|
|
salt & pepper to taste
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
chop the eggs, mix with everything else. refrigerate until chilled. toast the rolls, spread the egg mixture and enjoy.
|
|
|
|
|
|
|
|
|
Serving
Suggestions |
|
Each serving is 1 lean, 3 condiments, and 1 snack
|
|
Originally Submitted
2/9/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Egg Salad Sandwich recipe to your own private DesktopCookbook.
|