Low Calorie Egg Salad

Egg Salad Sandwich :

• 8 large hard-cooked eggs (can use 2 whole eggs and 6 egg whites to cut fat)
• 2 tablespoon light mayonnaise
• 2 tablespoons non-fat sour cream
• 1/3 cup chopped green onions
• 1/3 cup chopped red bell peppers
• 1/2 cup chopped celery
• 1 teaspoon Dijon-style mustard
• Salt and pepper to taste

Directions :

• Boil the eggs in a pan for at least 15 minutes in a closed vessel. Remove from heat. Cover with a tight lid and put under water for another 15 minutes. Then place under running cold water to cool quickly. The white portion of the egg would not get tough.
• Peel the eggs and discard yolks of 4 eggs. Keep 2 whole eggs and 6 egg whites. Chop the eggs in a medium sized bowl. Mix celery, green onions, sour cream, Dijon mustard, bell pepper, mayonnaise, salt and pepper.
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