From Paulette Vickery's Recipe Collection

BB: MOCK EGG SALAD SANDWICHES

cheese/eggs, main dish, salads

2 pkg egg beaters 8oz
2 tablespoon dejon mustard
1/2 cup nonfat mircle whip
1/4 cup chopped celery
1/4 cup chopped red pepper
2 tablespoon chopped scallions
12 each slices nonfat bread
6 each lettuce leaves

Pour egg beaters into a large non-stick skillet and cover tightly. Cook over a very low heat for 10 minutes, or until just set. Remove from skillet and cool completely. Chop into fine pieces. In a bowl combine hard cooked chopped egg beaters, mustard, miricle whip, celery, red peppers, and scallions. Divide and spread on 6 bread slices. Top with lettuce and remaining bread. Serve immediately. Per serving: fat 0.4 G, cholesterol 0 MG, fiber 6 G, calories 145, 2 percent calories from fat, protein 12 G, carbohydrate 19 G, sodium 694 MG.

Yield: 6 servings




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