Egg Salad Sandwiches

Easy egg salad sandwich recipe. Make lunch easy and fast.

Egg Salad Sandwiches

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    (16 ounce) carton egg substitute

  • 2

    tablespoon Dijon-style or yellow mustard

  • ½

    cup fat-free mayonnaise

  • ¼

    cup celery, chopped

  • ¼

    cup red bell pepper, chopped

  • 2

    tablspoon onion, chopped

  • 12

    slices 100% whole-wheat bread

  • 6

    dark green Romaine leaves


In a large non-stick skillet, sprayed with cooking spray, pour egg substitute in and cook without stirring over a very low heat for 10 minutes or until just set. Flip over and cook other side a few minutes. Remove from skillet and chop into pieces. In a bowl, combine diced cooked egg substitute, Dijon mustard, mayonnaise, celery, red peppers and onions. Divide and spread on 6 bread slices. Top with lettuce and remaining bread. Serve immediately. Yield: 6 servings. CALORIES: 190 WeightWatchers Points: 3


Facebook Conversations