Slimmed Down Egg Salad Sandwich

From Self's November 2008 feature of Eat Healthy All Week, here is a recipe for a slimmed down egg salad sandwich

Egg Salad Sandwich

Serves 1

INGREDIENTS

• 2 large hard-boiled eggs, halved
• 1/2 celery stalk, thinly sliced
• 1/2 carrot, peeled and julienned
• 1 tablespoon part-skim ricotta cheese
• 2 teaspoons light mayonnaise
• 1/2 teaspoon honey mustard
• 1/2 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon sweet paprika
• 2 slices whole wheat toast
• 1 cup fresh baby spinach

PREPARATION

1. Chop half of 1 yolk (discard 1 1/2 remaining yolks) with egg whites in a bowl. Add celery, carrot, ricotta, mayonnaise, mustard, vinegar, salt, pepper and paprika; mix well. Top 1 slice of bread with spinach. Spoon egg salad onto spinach and cover with remaining slice of bread.

1. 
   

The skinny

475 calories per serving, 18.8 g fat (4.7 g saturated), 55 g carbs, 7.7 g fiber, 23.5 g protein