Egg Salad Sandwich1

Ingredients

• 8 slices earth grains® extra fiber bread whole wheat
• 1 cup carrots grated
• 1 small cucumber peeled sliced
• 8  eggs 
• 1 tablespoon mayonnaise fat-free
• 1 tablespoon optional: dill fresh minced
• 8 leaves lettuce 
• 2 tablespoons mustard dijon-style prepared
• 1 teaspoon paprika 
• 0.5  onion red minced
• 4 servings salt and pepper to taste

Equipment

• bowl
• sauce pan
• wooden spoon

Directions

1. Place eggs in a saucepan with enough cold water to cover, and bring to a boil.
2. Remove saucepan from heat, cover, and let eggs stand in hot water for 10 to 12 minutes.
3. Drain, cool, peel, and chop.
4. In a large bowl, mix the eggs, onion, mayonnaise, and mustard. Season with dill, paprika, salt, and pepper. Mash well with a fork or wooden spoon.
5. Spoon egg salad onto 4 slices of bread. Top with cucumbers, grated carrot, and lettuce, and the remaining slices of bread to make 4 sandwiches.