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Eggless Egg Salad Sandwiches

Eggless Egg Salad Sandwiches

A simple egg salad sandwich made with tender cooked egg substitute, celery, onion, and mayonnaise, layered with lettuce and tomato for a light and satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 1 cup liquid egg substitute
  • ¼ cup chopped celery
  • ¼ chopped onion
  • 2 tablespoons fat-free mayonnaise
  • 12 slices whole wheat bread
  • 6 lettuce leaves
  • 1 large tomato, cut into 6 thin slices

Method
 

  1. Pour egg substitute into an 8-inch nonstick skillet.
  2. Cover tightly and cook over very low heat for 10 minutes.
  3. Remove from heat and let stand, covered, 10 minutes. Cool completely.
  4. Dice egg substitute and place in a small bowl. Add celery, onion and mayonnaise; mix well.
  5. On each of 6 bread slices, place a lettuce leaf and a tomato slice. Top each of the 6 bread slices with 2 to 4 tablespoons egg salad and finish with a remaining bread slice.
  6. Serve immediately.

Notes

Recipe courtesy of Cooks Recipes which provides many fine recipes for diabetic diets. Since its online debut in 1999, CooksRecipes.com has become one of the more popular and largest cooking and recipe sites on the Internet.