Serves 3

customer at Sherman Oaks would love to make egg salad sandwiches for her family without feeling guilty about the amount of fat and saturated fat in the dish. This recipe is reduced by 210 calories, 22 grams of fat, 5 grams saturated fat, 200 milligrams cholesterol, and 330 milligrams sodium. I used special eggs from vegetarian chickens that have less saturated fat and cholesterol and more vitamin E and omega-3 fats than regular eggs. Nonfat yogurt is a great substitute for mayonnaise, and the vegetables and herbs add flavor, nutrients, and fiber. Ingredients: 6 Eggland's Best eggs 2 tablespoons Best FoodsLight mayonnaise 3 tablespoons Horizon Organic plain nonfat yogurt 2 tablespoons onion, minced 2 tablespoons celery, minced 2 tablespoons fresh dill, minced 1/8 teaspoon white pepper 9 sprigs watercress, stems discarded 1 large organic tomato, thinly sliced 6 slices Millbrook 100% whole-wheat bread Instructions: Place eggs in a large pot and cover by one inch with room temperature water. Bring to a boil, and then reduce heat to a gentle boil. Cook 13 minutes at a gentle boil. Remove eggs with a slotted spoon and submerge in ice water until cool. While eggs are cooking, mix the mayonnaise, yogurt, onion, celery, dill, and pepper together. Refrigerate until eggs are cool. Peel eggs and cut them in half. Discard 2 yolks and mash the remaining 4 yolks into the dressing. Dice the egg whites and mix them into the dressing. Refrigerate if not eating immediately. Arrange 2 tablespoons watercress leaves and 3 slices tomato on one side of each sandwich. Scoop 1/2 cup of egg salad on top and cover with other slice of bread. Each sandwich with 1/2-cup egg salad contains: Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 320       11 g     2 g     240 mg  540 mg  34 g     5 g     7 g     18 g     20% DV 22% DV 12% DV 15% DV