Sandwiches & Wraps : Cold sandwiches Last Updated: Apr 10th, 2009 - 14:49:20 Dilly Egg Salad Sandwiches By Sandra Woodruff  Printer friendly page Yield: 4 servings 6 hard-boiled omega-3-enriched eggs, peeled and chopped 1/3 cup nonfat or light mayonnaise 1 1/2 tablespoons Dijon mustard 1/3 cup finely chopped celery 1/3 cup thinly sliced scallions 1/4 cup chopped dill or sweet pickles, well drained 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill freshly ground black pepper 8 slices pumpernickel, dark rye, or multigrain bread 1 1/2 cups alfalfa or spicy sprouts 1. Place the eggs in a medium bowl and mash with a pastry cutter or potato masher. Add the mayonnaise, mustard, celery, scallions, pickles, and dill. Sprinkle with some pepper and stir to mix. 2. Lay the bread slices on a flat surface (spread each one with a teaspoon of mayonnaise or mustard if desired). Top 4 of the bread slices with a-quarter of the egg salad and sprouts. Top with the remaining bread slices and cut each sandwich in half. Serve immediately. Nutritional Facts (per serving) Calories: 323   Carbohydrates: 40 g   Fiber: 5.4 g    Fat: 11 g   Sat. Fat: 3.1 g Cholesterol: 318 mg     Protein: 18 g    Sodium: 790 mg    Calcium: 124 mg    Potassium: 335 mg GI rating: moderate Diabetic exchanges:  1 1/2 medium-fat meat, 2 starch, 1 vegetable To reduce calories and carbs: Use “light” multigrain or whole-wheat bread, with 50 calories and 7 to 9 grams carb per slice (-80 calories, -15g carb, -1 starch exchange). To reduce fat and cholesterol: Use 4 whole eggs plus 4 egg whites instead of 6 whole eggs (-22 calories, -2.3 grams fat, -106 mg cholesterol). Or use 3 whole eggs plus 3/4 cup mashed silken firm tofu (-29 calories, -2.3 grams fat, -159 mg cholesterol). © Copyright 2005 by eatsmarttoday.com Top of Page