This article was published on June 22nd, 2013
Summer is all about relaxing, taking advantage of the longer days, getting outside and being active, and easy living. There’s no need to stay at home and make a big dinner, yet it’s important to still maintain a healthy, balanced diet. Egg salad sandwiches are easy to make and a great source of protein that will give you energy to fuel your sun-filled adventures… just remember to keep them out of the sun so they don’t spoil.
- 5 Large Eggs
- 3 tbsp Fat Free Miracle Whip
- 1 tbsp Mustard
- 3 Fresh Radishes
- 1/6 Long English Cucumber
- 2 Green Onion Stalks
Place eggs in a sauce pan filled with cold water. Bring to full boil. Remove from heat and let stand for ten minutes. Drain the hot water and run cold water over the eggs for two minutes. Remove the eggs from the shell. Place the eggs in a large bowl and break apart into small pieces with a fork. Add Miracle Whip and mustard, along with finely chopped radishes, cucumber and green onion. Mix well. Spread egg mixture on toasted whole wheat bread. Serve immediately.