Egg Salad & Bacon Sandwiches
Greek-Style Egg Salad Sandwiches
Prepare as directed, except omit mustard, pickle relish, dill, and bacon. Stir 1 cup crumbled feta cheese, 1/2 cup finely chopped seeded tomato, and 1/4 cup sliced pitted ripe olives into egg mixture. Makes 4 sandwiches.Per sandwich: 504 cal., 32 g total fat (11 g sat. fat; 0 g trans fat), 412 mg chol., 1023 mg sodium, 31 g carbo., 3 g fiber, 7 g sugar, 24 g pro.
To cut carbs, serve as open-face sandwiches. Or make into lettuce wraps, dividing egg salad among romaine, butterhead (Boston or bibb), or iceberg lettuce leaves.