Sort of Egg Salad
Yield
2 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 1 | tablespoon |
mayonnaise, light
|
|
| 2 | teaspoons |
dijon mustard
|
|
| ¼ | teaspoon |
dry mustard
|
|
| 2 | teaspoons |
dill weed
fresh, chopped |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 4 | slices |
bread
whole wheat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 15 | ml |
mayonnaise, light
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 1.3 | ml |
dry mustard
|
|
| 1E+1 | ml |
dill weed
fresh, chopped |
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 4 | slices |
bread
whole wheat |
|
Directions
Boil the eggs for 5 minutes; run them under cold water and peel.
Separate the whites from the yolks and discard the yolks.
Chop the whites, combine them with the other ingredients and serve on whole wheat bread or in pita pockets.
One ounce serving equals a half cup (4 ounces) of egg salad in one whole wheat pita or two slices of whole wheat bread.
