Egg Salad, does not have to be boring or heavy on the calories. This is a wonderful sandwich, made with whole grain bread that will have you licking your lips. This recipe is based on a recipe from Bon Appetite magazine, April 2002. I have lightened the calories some but left the bacon for flavor. As with any sandwich, add your own herbs, that you love from your garden.
2 Sandwiches
3 slices of bacon cooked crisp
2 large eggs hard boiled .... tip on how to cook to perfection
1/2 stalk finely chopped celery
1 T. finely chopped onion
Couple of chopped pimiento-stuffed green olives
1 tsp. dried parsley
1T yogurt or (thick kefir cheese or buttermilk)
1 tsp. Dijon mustard
2 large lettuce leafs
Directions:
Chopped the hard boiled eggs, add the chopped celery, onions, and olives. Next mix the yogurt and mustard to taste and add to the egg mixture. If it seems dry add more yogurt. Salt and pepper to taste.
Toast your whole grain bread, this is good on Wheat, Ezekiel, 7 grain bread or Sourdough bread.
Lay the lettuce leafs on the bread top with the egg mixture and bacon slices (divided between the two sandwiches).
Cut sandwiches diagonally in half
2 Sandwiches
3 slices of bacon cooked crisp
2 large eggs hard boiled .... tip on how to cook to perfection
1/2 stalk finely chopped celery
1 T. finely chopped onion
Couple of chopped pimiento-stuffed green olives
1 tsp. dried parsley
1T yogurt or (thick kefir cheese or buttermilk)
1 tsp. Dijon mustard
2 large lettuce leafs
Directions:
Chopped the hard boiled eggs, add the chopped celery, onions, and olives. Next mix the yogurt and mustard to taste and add to the egg mixture. If it seems dry add more yogurt. Salt and pepper to taste.
Toast your whole grain bread, this is good on Wheat, Ezekiel, 7 grain bread or Sourdough bread.
Lay the lettuce leafs on the bread top with the egg mixture and bacon slices (divided between the two sandwiches).
Cut sandwiches diagonally in half
RSS Feed