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Egg Salad Sandwiches

sandwiches, eggs

6 eggs
1/4 cup chopped celery
2 tablespoons minced green onion
4 teaspoons light mayonnaise
4 teaspoons light sour cream
1 tablespoon minced fresh parsley
1/4 teaspoon turmeric
1/4 teaspoon salt
pinch cayenne pepper
6 slices whole wheat bread

In saucepan, cover eggs with cold water; bring to boil. Remove from heat, cover and let stand for 20 minutes. Drain and chill under cold running water. (Eggs can be cooked and refrigerated for up to 2 days). Shell eggs; separate 3 yolks from whites and reserve for another use. Finely chop remaining eggs and whites. In bowl, combine chopped eggs, celery, green onion, mayonnaise, sour cream, parsley, turmeric, salt and cayenne. Spread on bread.

Contributor: Canadian Living - April, 1991

Yield: 6 sandwiches

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