Plenty of fresh dill is used to make the egg salad; topped with slices of cucumber, grated carrot, and lettuce, and served on slices of whole wheat bread, it makes a terrific sandwich.
INGREDIENTS (for 4 servings):
- 8 eggs
- 1/2 red onion, minced
- 1 tablespoon fat-free mayonnaise
- 2 tablespoons prepared Dijon-style mustard
- 1 tablespoon minced fresh dill
- 1 teaspoon paprika
- salt and pepper to taste
- 8 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread
- 1 small cucumber, peeled and sliced
- 1 cup grated carrot
- 8 leaves lettuce
Place eggs in a saucepan with enough cold water to cover, and bring to a boil. Remove saucepan from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
In a large bowl, mix the eggs, onion, mayonnaise, and mustard. Season with dill, paprika, salt, and pepper. Mash well with a fork or wooden spoon.
Spoon egg salad onto 4 slices of bread. Top with cucumbers, grated carrot, and lettuce, and the remaining slices of bread to make 4 sandwiches.
Egg Salad I, submitted by Margaret, is used to make this delicious sandwich.