Thu, March 17, 2011 - 8:26:48am

Western Egg Salad Breakfast Sandwich

What you need:

  • 10 large eggs – Hard cooked, boiled & chopped
  • 1/2 cup of real bacon bits
  • 3/4 cup of finely chopped celery
  • 1/4 cup of finely chopped bell pepper
  • 1/4 cup of finely chopped green onion
  • 1/4 cup of non-fat plain yogurt
  • 1 tsp Dijon-style mustard
  • 1/2 tsp lemon-pepper seaoning
  • Toasted whole grain bread

In a large bowl, combine eggs, bacon, celery, bell pepper & green onion.

In a separate bowl, blend mayonnaise, yogurt, mustard & lemon-pepper. Stir dressing into egg mixture.

Portion about 3/4 cup of egg salad onto half of total bread slices. Top with remaining bread. Cut sandwiches diagonally into quarters, serving two quarters per portion. Serve
immediately or refrigerate until serving.

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