Egg Salad Sandwiches

1 (16-oz.) carton egg substitute
2 Tbsp. Dijon-style or yellow mustard
½ cup fat-free mayonnaise
¼ cup celery, chopped
¼ cup red bell pepper, chopped
2 Tbsp. onion, chopped
12 slices 100% whole-wheat bread
6 dark green Romaine leaves

In a large non-stick skillet, sprayed with cooking spray pour egg substitute in and cook without stirring over a very low heat for 10 minutes or until just set.  Flip over and cook other side a few minutes.  Remove from skillet and chop into pieces.

In a bowl, combine diced cooked egg substitute, Dijon mustard, mayonnaise, celery, red peppers and onions.

Divide and spread on 6 bread slices. 

Top with lettuce and remaining bread.  Serve immediately. 

Yield: 6 servings.

PER SERVING:    
CALORIES: 190     
FAT: 2g            SATURATED FAT: 0g
SODIUM: 610mg
CARBOHYDRATE: 28g    
CHOLESTEROL: 0mg   
PROTEIN: 13g
FIBER: 5g

WeightWatchers Points:  3

Diabetic Exchange: 2 starch, 1 lean meat

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