Recipe: Confetti Egg Salad Sandwiches
Burgers, hot dogs and bratwursts, oh my! It's grilling season, and while throwing some meat over the fire can be part of a great meal, we have a make-ahead vegetarian option for you to try out! These Confetti Egg Salad Sandwiches are a great alternative to traditional BBQ items. Skip the bun and serve in large lettuce leaves if you are looking for something lower in carb or bring as a side dish to your neighborhood potluck. You can even make it more protein-dense by adding in additional egg whites. Plenty of versatility to enjoy this egg salad in a number of ways!
Ingredients:
6 large hard boiled eggs, chopped
1 cup carrot, grated
1 cup celery, diced
1/2 cup green onion, chopped
1/3 cup creamy French dressing, low-fat
6 Kaiser rolls
6 tomato slices
12 slices cucumber, peeled
12 lettuce leaves
Directions:
In medium bowl, stir together eggs, carrots, celery, onions and dressing until well combined. Cover and chill to blend flavors.
With fork, hollow out centers of bottom halves of rolls, leaving a 1/2-inch shell all around. Reserve crumbs for another use.
When ready to serve, spoon about 1/2 cup egg salad mixture onto each roll's bottom half. Top each with 1 tomato slice, 2 cucumber slices and lettuce leaves. Close sandwiches with top halves of rolls.
Makes 6 servings
1 serving = 286 calories, 13g protein, 39g carbohydrates, 9g fat, 514mg sodium