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Because just about everyone loves eggs, egg salad sandwiches are a great choice for a patio party, picnic or tailgate party as well as an at-home meal. This egg salad is crunchy with carrots and celery and has the nip of green onions. For a special treat, French dressing takes the place of the usual mayo.

6 hard-cooked eggs, chopped
1 cup shredded carrots
1 cup chopped celery
1/2 cup chopped green onions with tops
1/3 cup reduced-fat creamy French dressing
6 Kaiser or hard rolls
6 thin slices tomato
12 thin slices cucumber
Lettuce leaves

1. In medium bowl, stir together eggs, carrots, celery, onions and dressing until well combined. Cover and chill to blend flavors.
2. With fork, hollow out centers of bottom halves of rolls, leaving a 1/2-inch shell all around. Reserve crumbs for another use.
3. When ready to serve, spoon about 1/2 cup egg salad mixture onto each roll’s bottom half. Top each with 1 tomato slice, 2 cucumber slices and lettuce leaves. Close sandwiches with top halves of rolls.

Makes 6 servings.

Nutrition information for 1/6 recipe using Kaiser rolls: 285 calories, 9 gm total fat, 213 mg cholesterol, 513 mg sodium, 329 mg potassium, 37 gm carbohydrate, 13 gm protein and 10% or more of the RDI for vitamins A and C, niacin, riboflavin, thiamin, calcium, iron, phosphorus, dietary fiber

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).

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