This was a good meal, especially after a couple of days of feasting. Something light, easy to prepare, very tasty. From the AMA’s Family Health Cookbook.
A healthier egg salad (slightly modified to be nondairy)
2 tablespoons reduced-fat mayonnaise
1 tablespoon plain soy yogurt
2 tablespoons sweet pickle relish
4 hard-cooked eggs, chopped
2 hard-cooked egg whites, chopped
1/2 cup finely chopped celery
1/4 cup finely chopped scallion
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
4 pitas, or bagels, or flatbread, or whole wheat toast
leaves of soft lettuce (Bibb or Boston)(I used radicchio, too)
In a mixing bowl, combine the mayonnaise, yogurt, and relish. Add the eggs, egg whites, celery, scallions, salt, pepper, and cayenne. Mix well. (may be made a day ahead and refrigerated).
Serve with bread of your choice, and sided with lettuce. Makes 4 servings.