Low Sodium Egg Salad Sandwiches
8 boiled eggs
½ cup mayonnaise (see low sodium mayo recipe)
2 tsp no sodium mustard
1 tsp paprika
2 Tbls. Finely chopped green onion
½ tsp celery salt
Mrs. Dash or other herbs to taste
Start with a 8 eggs. The easiest way to get the shells off is to drain the water and while they are still warm, begin to swirl them around in the pan. The shells will begin to break off and you can pull them out when they are clean. Rinse and pat dry.
Chop them up on a cutting board or in your hand. Mama never used a cutting board and I tend to cut quicker in my hand.
Mix the ingredients until all parts of the egg are moistened. Add a dash of olive oil if it seems dry. Serve with bread, a wrap or with tortilla chips. If you have any leftover, let it be a lunch starter for the next day. Just mix the eggs into tuna for a tuna salad sandwich!
Make a sandwich with lettuce and tomato
Lightly toast bread and add a slice of cheese
