Savory Egg Salad Sandwiches

Ingredients:

• 8 large eggs
• 1/2 small red onion
• 2 celery stalks, minced
• 4 large green olives,  chopped (optional)
• 3 tbsp. mayonnaise
• 1 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 slices whole-grain bread, toasted (optional)
• 1 1/2 cups baby arugula

Makes 4 Servings

1. Place eggs in a medium saucepan, cover with water, and bring to a boil. Remove from the heat, cover, and let eggs sit for 20 minutes. Drain and places eggs in a bowl filled with ice water. When cool enough to handle, peel eggs.
2. In a medium bowl, mash 5 whole eggs and 3 egg whites together with the salt and pepper; stir to combine. Cover bread slices, if using, with arugula, top with egg salad, and serve open face.

 

WW POINTS VALUE: 6 pts with bread, 5 pts. without bread

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who says you can't enjoy summer cooking all year round? If you love deviled eggs, you will love this egg salad. I like to call this dish 'Deviled Eggs Get Messy.' Although the recipe calls for you to use all the egg whites and reserve 3 egg yolks, use all the eggs because it  makes the salad much creamier. I added a touch of freshly ground black pepper because salt and pepper always make the food taste better. You can enjoy this egg salad on its own with out the bread or arugula it is that delicious.