Sunday, August 25, 2013
Sometimes with WW, I get really bored at lunch time. There are only so many soups and salads before I start wandering, looking for something a little different and a little more traditional. One of my favorite sandwiches is a good, creamy egg salad. Without all that mayo though (and I mean the good full fat kind) it's just not the same!
This "egg salad" sandwich is so different from what I grew up with that it takes on a whole new taste and texture and yet satisfies my craving for the real thing.
Egg Salad Sandwich
1 English Muffin
1 Egg (hard boiled)
2 slices of tomato (or one big one)
Handful of alfalfa sprouts
2 tbsp mayonnaise or ranch dressing (fat free)
Salt/pepper to taste
Slice the hard boiled egg into nice thick slices. Spread 1 tbsp of mayo on each half of the English muffin. Place sliced egg on bottom half of muffin and sprinkle lightly with salt/pepper. Add tomatoes and alfalfa sprouts and place muffin on top.
The crunch of the alfalfa sprouts and the creaminess of the egg yolk really compliment each other making this a very satisfying lunch for only 5 pts.