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The name of this recipe
is a bit of a misnomer as liquid egg substitute is made with
egg whites. This recipe is for those looking to lower their fat
and cholesterol intake.
Eggless
Egg Salad Sandwiches
- 1 cup liquid egg substitute
1/4 cup chopped celery
1/4 chopped onion
2 tablespoons fat-free mayonnaise
12 slices whole wheat bread
6 lettuce leaves
1 large tomato, cut into 6 thin slices
- Pour egg substitute into
an 8-inch nonstick skillet; cover tightly and cook over very
low heat for 10 minutes. Remove from heat and let stand, covered,
10 minutes. Cool completely.
- Dice egg and place in
a small bowl. Add celery, onion and mayonnaise; mix well. On
each of 6 bread slices, place a lettuce leaf and a tomato slice;
top each with 2 to 4 tablespoons egg salad and finish with a
remaining bread slice.
Makes 6 servings.
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