Pesto Egg Salad Sandwiches

Name: Pesto Egg Salad Sandwiches
Prep time: 10 min
Total time: 10 min
Yield: 4 servings.
Ingredients: 1/2 cup fat-free mayonnaise; 1/4 cup finely chopped red onion; 4 teaspoons prepared pesto; 1/4 teaspoon salt; 1/8 teaspoon pepper; 4 hard-boiled large eggs, chopped; 3 hard-boiled large egg whites, chopped; 8 slices whole wheat bread, toasted; 8 spinach leaves

TOTAL TIME: Prep/Total Time: 10 min. YIELD: 4 servings.

For a casual springtime meal with a twist, boil up some eggs and dinner will be done presto. —Tenley Haraldson, Fort Atkinson, Wisconsin

Ingredients

1/2 cup fat-free mayonnaise
1/4 cup finely chopped red onion
4 teaspoons prepared pesto
1/4 teaspoon salt
1/8 teaspoon pepper
4 hard-boiled large eggs, chopped
3 hard-boiled large egg whites, chopped
8 slices whole wheat bread, toasted
8 spinach leaves

Directions

1. In a small bowl, combine the first five ingredients. Gently stir in eggs and egg whites. Spread over four toast slices; top with spinach and remaining toast.

Nutrition Facts

1 sandwich: 285 calories, 11g fat (3g saturated fat), 217mg cholesterol, 811mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.

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