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Fatfree Egg Salad Sandwiches

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  • 1 1/2 c Fatfree egg substitute
  • 1/3 c Fatfree mayonnaise
  • 1 1/2 ts Fatfree Dijon mustard
  • 1/2 c Frozen tiny green peas; thawed
  • 1/3 c Chopped bell pepper
  • 1/3 c Chopped celery
  • 1/4 c Finely chopped red onion
  • 1/4 ts Pepper


Lightly spray a nonstick skillet with cooking spray and heat over low heat. Add egg substitute and cook, without stirring, 18 minutes or until set and no wet spots remain. Mix mayonnaise and mustard in a mediumsize bowl. Stir in peas, bell pepper, celery, onion and pepper. Remove egg substitute from stove and chop coarsely or dice. Add to vegetable mixture and stir until blended. Serves 4.
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